Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties

Md. Anisur Rahman Mazumder , Kanokwan Jongraksang , Kanyarat Kaewsiri , Supravee Keawnualborvornnij , Worranitcha Nenjatee , Lovedeep Kaur , Wanli Zhang , Suphat Phongthai , Saroat Rawdkuen
{"title":"Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties","authors":"Md. Anisur Rahman Mazumder ,&nbsp;Kanokwan Jongraksang ,&nbsp;Kanyarat Kaewsiri ,&nbsp;Supravee Keawnualborvornnij ,&nbsp;Worranitcha Nenjatee ,&nbsp;Lovedeep Kaur ,&nbsp;Wanli Zhang ,&nbsp;Suphat Phongthai ,&nbsp;Saroat Rawdkuen","doi":"10.1016/j.focha.2024.100777","DOIUrl":null,"url":null,"abstract":"<div><p>The consumer demand for meat analogs (MAs) is on the rise. Soy proteins are frequently used as the primary ingredient in MAs, but soybean may negatively impact human health and cognitive functions. The aim of this research was to develop alternative chicken nuggets using mushroom and chickpea flour. Effect of different sources of mushroom and starch in the textural and sensory quality of nuggets were determined. Phoenix mushroom was chosen based on nuggets' textural and sensory qualities. Different ratios of mushroom and chickpea flour (0:70, 15:55, 55:15, and 70:0, w/w) were tested to prepare the nuggets. Based on protein, textural and sensory qualities compared to chicken and commercial plant-based nuggets, the mushroom to flour ratio of 55:15 was chosen. The results showed that tapioca starch-containing nuggets had a better texture and were more palatable to consumers. The processed nuggets demonstrated lower protein (6.88 vs 11.72%, dry wt. basis) but better cooking yield (87.65 vs 85.29%), moisture retention (77.86 vs 75.16%), fat retention (90.55 vs 88.39%) and higher consumer acceptability than commercially available soy-based nuggets. The results of the study suggest that mushroom and chickpea flour may replace soy protein in meat analogs.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100777"},"PeriodicalIF":0.0000,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001734/pdfft?md5=0c2f5acdaf925939ef6e85c56fa889da&pid=1-s2.0-S2772753X24001734-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food chemistry advances","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772753X24001734","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

The consumer demand for meat analogs (MAs) is on the rise. Soy proteins are frequently used as the primary ingredient in MAs, but soybean may negatively impact human health and cognitive functions. The aim of this research was to develop alternative chicken nuggets using mushroom and chickpea flour. Effect of different sources of mushroom and starch in the textural and sensory quality of nuggets were determined. Phoenix mushroom was chosen based on nuggets' textural and sensory qualities. Different ratios of mushroom and chickpea flour (0:70, 15:55, 55:15, and 70:0, w/w) were tested to prepare the nuggets. Based on protein, textural and sensory qualities compared to chicken and commercial plant-based nuggets, the mushroom to flour ratio of 55:15 was chosen. The results showed that tapioca starch-containing nuggets had a better texture and were more palatable to consumers. The processed nuggets demonstrated lower protein (6.88 vs 11.72%, dry wt. basis) but better cooking yield (87.65 vs 85.29%), moisture retention (77.86 vs 75.16%), fat retention (90.55 vs 88.39%) and higher consumer acceptability than commercially available soy-based nuggets. The results of the study suggest that mushroom and chickpea flour may replace soy protein in meat analogs.

Abstract Image

蘑菇-豆荚替代鸡块:物理化学和感官特性
消费者对肉类类似物(MAs)的需求在不断增加。大豆蛋白经常被用作类似肉类食品的主要成分,但大豆可能会对人体健康和认知功能产生负面影响。本研究旨在利用蘑菇和鹰嘴豆粉开发替代鸡块。研究确定了不同来源的蘑菇和淀粉对鸡块质地和感官质量的影响。根据鸡块的质地和感官质量选择了凤凰蘑菇。试验了不同比例的蘑菇和鹰嘴豆粉(0:70、15:55、55:15 和 70:0,重量比)来制备蘑菇块。根据蛋白质、质地和感官质量与鸡肉块和商业植物块的比较,选择了 55:15 的蘑菇和面粉比例。结果表明,含木薯淀粉的鸡块口感更好,消费者也更喜欢。加工后的蘑菇块蛋白质含量较低(6.88% 对 11.72%,干重),但烹饪率(87.65% 对 85.29%)、水分保持率(77.86% 对 75.16%)、脂肪保持率(90.55% 对 88.39%)和消费者接受度均高于市售大豆蘑菇块。研究结果表明,蘑菇和鹰嘴豆粉可以替代大豆蛋白制作肉类类似物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Food chemistry advances
Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology
CiteScore
1.90
自引率
0.00%
发文量
0
审稿时长
99 days
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信