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<p>Meat alternatives focus on creating environmentally friendly products that mimic regular meat’s physical characteristics and nutritional properties. Occasionally, the safety and quality of meat products can be compromised by several admitted and non-admitted methods. It could undergo procedures to increase weight (adding non-nutritional foreign proteins) or prolong the product’s shelf life (adding food additives). This study aimed to develop and optimize a vegan patty with a rich fibrous structure, nutritional qualities, and sensory attributes that resemble meat. This study employed the response surface methodology (RSM) to optimize the vegan patty of regular meat. Based on RSM trials, we varied the proportion of five significant ingredients: jackfruit (34–38%), texturized soy (25–29%), mushroom (16–20%), wheat gluten (4–5%), and vegan chicken flavor (44 − 4.4%), while keeping the rest of the ingredients constant. We studied physical and sensory characteristics such as moisture content, browning index, appearance, flavor, juiciness, chewiness, taste, and overall acceptability of the vegan patty. The optimized formulation consists of 37.56% jackfruit, 26.36% texturized soy protein, 19.30% shiitake mushrooms, 4% wheat gluten, and 4.18% chicken flavor, which has greater acceptance for physical and sensory properties. Later, we characterized the optimized product, which included proximate, physicochemical, structural, and microbial analysis of the vegan patty. The characterization of vegan patties showed good results with protein content (13.53&#xa0;g/100&#xa0;g) and good structure development.</p>

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Development and characterization of jackfruit-based vegan patties: A D-optimal mixture design approach

  • 期刊论文

  • 发表日期：

    2025年4月16日

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  • Chaitali D. Madhav,
  • Prasanna P. Bhalerao,
  • Ashish Dabade,
  • Sakshi Hundare,
  • Pravin Bhushette,
  • Sheetal D. Deshmukh,
  • Sachin K. Sonawane

摘要

Meat alternatives focus on creating environmentally friendly products that mimic regular meat’s physical characteristics and nutritional properties. Occasionally, the safety and quality of meat products can be compromised by several admitted and non-admitted methods. It could undergo procedures to increase weight (adding non-nutritional foreign proteins) or prolong the product’s shelf life (adding food additives). This study aimed to develop and optimize a vegan patty with a rich fibrous structure, nutritional qualities, and sensory attributes that resemble meat. This study employed the response surface methodology (RSM) to optimize the vegan patty of regular meat. Based on RSM trials, we varied the proportion of five significant ingredients: jackfruit (34–38%), texturized soy (25–29%), mushroom (16–20%), wheat gluten (4–5%), and vegan chicken flavor (44 − 4.4%), while keeping the rest of the ingredients constant. We studied physical and sensory characteristics such as moisture content, browning index, appearance, flavor, juiciness, chewiness, taste, and overall acceptability of the vegan patty. The optimized formulation consists of 37.56% jackfruit, 26.36% texturized soy protein, 19.30% shiitake mushrooms, 4% wheat gluten, and 4.18% chicken flavor, which has greater acceptance for physical and sensory properties. Later, we characterized the optimized product, which included proximate, physicochemical, structural, and microbial analysis of the vegan patty. The characterization of vegan patties showed good results with protein content (13.53 g/100 g) and good structure development.