Vol. 11, Special Issue 8 (2022)

Author(s):
Darshan Ghangale, Chandrasekar Veerapandian, Ashish Rawson and Jaganmohan Rangarajan

Abstract:
In order to create protein-based meat replacements with a rich, fibrous structure resembling flesh, interactions between the protein and starch molecules should be crucial. In this current study, we used jackfruit and cashew nut as significant ingredients for developing a meat analogue. While developing a meat analogue, cold extrusion was carried out. The proximate colour and Sensory parameters of the developed sample were studied in detail. Two formulations were developed, M1 and M2, varying their jackfruit and cashew nut content. We found that sample M1 with 70% jackfruit gave a nutritional assessment of 14.99% protein, 3.51% fat, 3.43% fibre, 55.16% moisture and 21.89% carbohydrate. M1 and M2 show good customer acceptance in the sensorial analysis sample, whereas samples demonstrated desired appearance, taste, chewiness, flavour, and overall acceptability in sensory evaluation. It emphasized that a jackfruit and cashew nut flour complex would make a suitable meat analogue.