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...
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| Format: | Article |
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Persatuan Biologi Gunaan Malaysia
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/102768/ |
| _version_ | 1848863869777215488 |
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| author | Moorthi, Pravinraj Abu Bakar, Che Abdullah Ismail-Fitry, Mohammad Rashedi Ismail, Ishamri |
| author_facet | Moorthi, Pravinraj Abu Bakar, Che Abdullah Ismail-Fitry, Mohammad Rashedi Ismail, Ishamri |
| author_sort | Moorthi, Pravinraj |
| building | UPM 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 | 2025-11-15T13:39:47Z |
| format | Article |
| id | upm-102768 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:39:47Z |
| publishDate | 2022 |
| publisher | Persatuan Biologi Gunaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1027682024-06-30T01:34:40Z http://psasir.upm.edu.my/id/eprint/102768/ Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom Moorthi, Pravinraj Abu Bakar, Che Abdullah Ismail-Fitry, Mohammad Rashedi Ismail, Ishamri 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. Persatuan Biologi Gunaan Malaysia 2022 Article PeerReviewed Moorthi, Pravinraj and Abu Bakar, Che Abdullah and Ismail-Fitry, Mohammad Rashedi and Ismail, Ishamri (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; ESSN: 2462-151X https://jms.mabjournal.com/index.php/mab/article/view/2325 10.55230/mabjournal.v51i6.2325 |
| spellingShingle | Moorthi, Pravinraj Abu Bakar, Che Abdullah Ismail-Fitry, Mohammad Rashedi Ismail, Ishamri 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://psasir.upm.edu.my/id/eprint/102768/ http://psasir.upm.edu.my/id/eprint/102768/ http://psasir.upm.edu.my/id/eprint/102768/ |