Abstract:
The research paper depicts the development and storage evaluation of
jackfruit-based meat analogue. Meat analogue is a product produced from
vegetarian ingredients but it resembles the meat in both nutritional and sensory
characteristics. In this study, we used jackfruit as significant ingredients for
developing a meat analogue. Refined wheat flour was used as a texturizing agent
and flavoring agents such as mushroom extract, garlic powder, cocoa powder etc
are used. While developing a meat analogue, cold extrusion was carried out. The
optimization of process parameters such as texturizing material, rotational speed
and binding composition was done using Design Expert Software. 17 treatments
were tried with three independent variables. An optimized product of 58.536g of
texturizing agent (refined wheat flour), high rotational speed (RPM) and 7.434g of
binding composition (CMC) was developed which resembles meat in structure. The
quality analysis, Sensory parameters and shelf-life study of the developed meat
analogue were studied in detail. A good customer acceptance has been obtained in
the sensorial analysis. The samples demonstrated desired appearance, taste, flavor,
and overall acceptability in sensory evaluation. It emphasized that a jackfruit would
make a suitable meat analogue.
