Evaluation of textural and sensory properties of jackfruit, soybean and amaranth based vegan meat
Author(s): Anshul Singh, Gadhe KS and Swaroopa G
Abstract: This study uses texture profile analysis (TPA) and sensory evaluation to examine the textural and sensory characteristics of vegan meat derived from jackfruit, soybean, and amaranth. TPA plays a crucial role in objectively evaluating physical attributes by mimicking masticatory movements. When evaluating cooked vegan meat, texture factors like adhesiveness, cohesion, gumminess, hardness, and springiness are crucial. Samples differ significantly in terms of firmness (measured by the force required to compress the sample), with T2 having the maximum firmness. There are also noticeable variations in springiness, cohesion, and chewiness that are impacted by the amounts of ingredients. When it comes to the sensory evaluation, vegan meat samples show slight variations in appearance scores, with T2 closely matching the control. All samples see colour in the same way, although T2 and the control are preferred. T2 is rated as having the best flavour and taste, outperforming the control. Texture examination confirms T2's superiority over the control, closely matching it. In terms of taste, texture, and all-around appeal, T2 is evaluated favorably and is comparable to the control, according to the acceptance scores. Interestingly, the most sensory-acceptable composite flour blend is a 30:50:20 mixture of jackfruit, soybean, and amaranth. These results demonstrate how ingredient ratios affect the texture and sensory characteristics of vegan meat, providing information that can be used to create plant-based substitutes that are as tasty as possible.
