Texture and Flavour Optimization of Plant Based Meat Analogue

Meat analogue is a food product developed from vegetable proteins and having texture and flavour like animal meat. This paper deals with optimization of oven based texturization method for developed four formulations of meat analogue and further enhancement of meaty flavor in these meat analogue formulations. The meat analogue formulations S2, S8, S19 and S22 were developed in laboratory using Defatted soy flour, Kabuli chickpea flour, Button mushroom and Jackfruit flour in various combination. These developed meat analogue formulations were then subjected to texturization using oven method and the condition of texturization was optimized for time and temperature, based on analyzing their textural parameters like Hardness, Cohesiveness, Adhesiveness, Chewiness, Springiness and gumminess, using Texture Analyzer (Texture Pro CT V1.7 Build 28Brookfield Engineering Labs. Inc.). The meat analogue formulations, texturized at optimized condition were then subjected to meaty flavour enhancement by incorporating Yeast extract and Hydrogenated Vegetable Protein (HVP) individually as well as in various combination and the best level of incorporation was decided on the basis of sensory evaluation. The optimized condition obtained for oven texturization method was 180°C for 20 minutes for both the formulations S2 and S8, whereas for S19 it was 165°C for 30 minutes and for S22, 195°C for 30 minutes. The optimum level of Yeast extract incorporation in S2, S8, S19 and S22 was found to be 3%, 2.5%, 3% and 2.5% respectively. The optimum level of HVP incorporation in all the formulations was found to be 4%. The sensory score for HVP was found to be better in terms of flavour than that of yeast extract for all the four formulations. The optimized combination of Yeast extract and Hydrolyzed vegetable protein in S2, S8, S19 and S22 were observed to be 1% +2.5%, 1% +2.25%, 1% +2.5%, 1% +2.25% respectively.Yeast extract and Hydrolyzed vegetable protein in combination shownbetter overall sensory score as compared to individual incorporation.