Optimization of the level of wheat gluten in analogue meat nuggets

Analogue meat nuggets were prepared as per basic formulation optimized for mushroom under standardized processing conditions with three different levels of wheat gluten viz. 10%, 14% and 18% replacing textured soy protein and assayed for physico-chemical and sensory attributes. Protein and fat percent decreased significantly (P<0.01) with subsequent increase in levels of wheat gluten. Cooking yield of analogue meat nuggets at 18% level was significantly higher (P<0.05) as compared to 10% and 14% levels. All the sensory attributes viz. general appearance, flavour, texture binding and overall acceptability were significantly higher (P<0.01) at 18% wheat gluten as compared to others except juiciness. However, sensory scores for almost all attributes at 10% and 14% wheat gluten were comparable. On the basis of sensory quality, 18% incorporation of wheat gluten was adjudged as optimum in analogue meat nuggets.