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.
Meat analogue nuggets, Textured soya protein, Wheat gluten
