Optimization of Young Jackfruit-Based Meat Analogue using Sensory Profile by D-Optimal Mixture Design

Author: Hemamalini S., V. Perasiriyan, S.K. Mathanghi, R. Ramani and Sunil Raj S.

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Abstract

The growing population requires increased meat production to satisfy the protein requirement. Augmented meat production has a deleterious effect on the environment and human health and also affects animal habitats. This awareness popularizes the concept of veganism and thus created a surplus demand for innovative plant-based meat analogues in the food industry. In meeting the demand for this need, a meat analogue from young jackfruit, wheat gluten and jackfruit seed flour has been developed. The formula optimization of this young jackfruit-based meat analogue was employed by D-optimal mixture design of response surface methodology, using the sensory profile. For new product development, sensory analysis, especially the 9-point hedonic scale has an important role in interpreting the acceptability, desirability and preference of consumers towards the developed new product. In this work, the following sensory parameters viz., overall acceptability, chewiness, juiciness and tenderness were taken as responses for the runs generated. The sensory analysis for the respective runs was done by preparing gravy from the dried meat analogues produced through cold extrusion technology. The quadratic model was the best-fitted model for all the responses. Based on the desirability value and the sensory evaluation of the generated solutions, the optimized formulation for the preparation of meat analogue was found to be containing 65% young jackfruit, 25% wheat gluten and 10% jackfruit seed flour that contribute to human well-being. Thus, the optimized formulation of the young jackfruit-based meat analogue may satisfy the protein requirements of the growing population.

Keywords

Meat analogue, D-optimal mixture design, Response surface methodology, Sensory profile, young jackfruit, wheat gluten, jackfruit seed flour

Conclusion

By employing the D-Optimal mixture design of response surface methodology, the optimization of young jackfruit-based meat analogue using the sensory profile analysis was formulated. The optimized formulation of young jackfruit-based meat analogue consists of 65% young jackfruit, 25% wheat gluten and 10% jackfruit seed flour will satisfy the demand for meat alternatives in the food sector.

References

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How to cite this article

Hemamalini S., V. Perasiriyan, S.K. Mathanghi, R. Ramani and Sunil Raj S. (2023). Optimization of Young Jackfruit-Based Meat Analogue using Sensory Profile by D-Optimal Mixture Design. Biological Forum – An International Journal, 15(1): 92-100.