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

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dc.citation.volume5
dc.contributor.authorMazumder MAR
dc.contributor.authorJongraksang K
dc.contributor.authorKaewsiri K
dc.contributor.authorKeawnualborvornnij S
dc.contributor.authorNenjatee W
dc.contributor.authorKaur L
dc.contributor.authorZhang W
dc.contributor.authorPhongthai S
dc.contributor.authorRawdkuen S
dc.date.accessioned2024-12-01T20:44:01Z
dc.date.available2024-12-01T20:44:01Z
dc.date.issued2024-07-17
dc.description.abstractThe 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.
dc.description.confidentialfalse
dc.edition.editionDecember 2024
dc.identifier.citationMazumder MAR, Jongraksang K, Kaewsiri K, Keawnualborvornnij S, Nenjatee W, Kaur L, Zhang W, Phongthai S, Rawdkuen S. (2024). Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties. Food Chemistry Advances. 5.
dc.identifier.doi10.1016/j.focha.2024.100777
dc.identifier.eissn2772-753X
dc.identifier.elements-typejournal-article
dc.identifier.number100777
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/72128
dc.languageEnglish
dc.publisherElsevier Ltd.
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S2772753X24001734
dc.relation.isPartOfFood Chemistry Advances
dc.rights(c) The author/sen
dc.rights.licenseCC BY-NC-NDen
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.titleMushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties
dc.typeJournal article
pubs.elements-id490863
pubs.organisational-groupOther
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