Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom
This study aimed to develop meatless nuggets (MN) using different substitutions of chickpea and oyster mushrooms as key ingredients. Four different meatless nuggets which were control (100:0), MN70 (70:30), MN40 (40:60), and MN10 (10:90) with different ratios of boiled chickpea to mushroom were form...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2022
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| Online Access: | http://journalarticle.ukm.my/21793/ http://journalarticle.ukm.my/21793/1/ME%202.pdf |
| _version_ | 1848815438146830336 |
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| author | Pravinraj Moorthi, Che Abdullah Abu Bakar, Mohammad Rashedi Ismail-Fitry, Ishamri Ismail, |
| author_facet | Pravinraj Moorthi, Che Abdullah Abu Bakar, Mohammad Rashedi Ismail-Fitry, Ishamri Ismail, |
| author_sort | Pravinraj Moorthi, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | This study aimed to develop meatless nuggets (MN) using different substitutions of chickpea and oyster mushrooms as key ingredients. Four different meatless nuggets which were control (100:0), MN70 (70:30), MN40 (40:60), and MN10 (10:90) with different ratios of boiled chickpea to mushroom were formulated in this study. A significantly (p<0.05) higher carbohydrate, protein, fat, and crude fiber contents were observed with the increasing chickpea substitution. Nuggets prepared with chickpea and mushroom proteins met the standard of protein source for the nutrient reference value as well as the source of good fiber. However, results found that a significant (p<0.05) lower cooking yield and higher cooking loss were recorded in the sample substituted with the maximum ratio of mushroom (MN10). Likewise, textural properties such as hardness, springiness, cohesiveness, and chewiness increase (p<0.05) with mushroom substitution. Substitution with higher chickpea tends to increase lightness (L*) and yellowness (b*) of control. The panelists for the sensory evaluation presented that MN40 containing an almost equal substitution of chickpea to mushroom had a better sensory mean score. However, substitution by these ingredients was the averagely scored by the panelists. Hence, nuggets with a 40:60 ratio of chickpea to mushroom were considered the ideal formulation for manufacturing meatless nuggets. |
| first_indexed | 2025-11-15T00:49:59Z |
| format | Article |
| id | oai:generic.eprints.org:21793 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:49:59Z |
| publishDate | 2022 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:217932023-07-05T07:45:21Z http://journalarticle.ukm.my/21793/ Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom Pravinraj Moorthi, Che Abdullah Abu Bakar, Mohammad Rashedi Ismail-Fitry, Ishamri Ismail, This study aimed to develop meatless nuggets (MN) using different substitutions of chickpea and oyster mushrooms as key ingredients. Four different meatless nuggets which were control (100:0), MN70 (70:30), MN40 (40:60), and MN10 (10:90) with different ratios of boiled chickpea to mushroom were formulated in this study. A significantly (p<0.05) higher carbohydrate, protein, fat, and crude fiber contents were observed with the increasing chickpea substitution. Nuggets prepared with chickpea and mushroom proteins met the standard of protein source for the nutrient reference value as well as the source of good fiber. However, results found that a significant (p<0.05) lower cooking yield and higher cooking loss were recorded in the sample substituted with the maximum ratio of mushroom (MN10). Likewise, textural properties such as hardness, springiness, cohesiveness, and chewiness increase (p<0.05) with mushroom substitution. Substitution with higher chickpea tends to increase lightness (L*) and yellowness (b*) of control. The panelists for the sensory evaluation presented that MN40 containing an almost equal substitution of chickpea to mushroom had a better sensory mean score. However, substitution by these ingredients was the averagely scored by the panelists. Hence, nuggets with a 40:60 ratio of chickpea to mushroom were considered the ideal formulation for manufacturing meatless nuggets. Penerbit Universiti Kebangsaan Malaysia 2022 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/21793/1/ME%202.pdf Pravinraj Moorthi, and Che Abdullah Abu Bakar, and Mohammad Rashedi Ismail-Fitry, and Ishamri Ismail, (2022) Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom. Malaysian Applied Biology, 51 (6). pp. 17-25. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/index |
| spellingShingle | Pravinraj Moorthi, Che Abdullah Abu Bakar, Mohammad Rashedi Ismail-Fitry, Ishamri Ismail, Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom |
| title | Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom |
| title_full | Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom |
| title_fullStr | Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom |
| title_full_unstemmed | Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom |
| title_short | Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom |
| title_sort | physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom |
| url | http://journalarticle.ukm.my/21793/ http://journalarticle.ukm.my/21793/ http://journalarticle.ukm.my/21793/1/ME%202.pdf |