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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 2
First page : (600) Last page : (610)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7476

Effect of Soy–Jackfruit Flour Blend on the Properties of Developed Meat Analogues Using Response Surface Methodology

Thokachichu Sadhana, Akash Pare*, S. Bhuvana and R. Jagan Mohan
Department of Academics and HRD, Indian Institute of Food Processing Technology, Pudukottai Road, Thanjavur-613005, Tamil Nadu, India
*Corresponding Author E-mail: akashpare@iifpt.edu.in
Received: 17.03.2019 | Revised: 23.04.2019 | Accepted: 29.04.2019  

 ABSTRACT

In the current study two independent variables, defatted soya flour (SF) and raw jackfruit flour (JF) extracts were used for the development of meat analogues and their effect on properties of product were studied. Preliminary runs were conducted using a wide range of extrusion parameters and the best possible extrusion parameters within the ranges were optimized. Different compositions of raw materials used in preliminary study helped in fixing the proportions. The effect of independent variables was studied using response surface methodology (RSM) of central composite design. The evaluated physical properties were the Oil Holding Capacity (OHC), Water Holding Capacity (WHC), Hardness, Springiness, Fracturability, Swelling Index (S.I) and Colour value of the meat analogues. To calculate the variation occurred in WHC, OHC, Hardness, Springiness, Fracturability, S.I and Colour value, the high R2 values of second order regression model were considered. From the results, the optimum formula that was predicted for development of meat analogues was, defatted soy flour at 36% and raw jackfruit flour extracts at 12%. The validation of this optimum formula is shown by experimental results and observed to be not dissimilar statistically on 5% level. Thus, response surface methodology can be utilized to optimize the formulation and can be successfully employed for development of unconventional meat analogues.

Key words: Meat analogues. Extrusion parameters RSM Physicochemical analysis

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Sadhana, T., Pare, A., Bhuvana, S. and Jagan Mohan, R., Effect of Soy–Jackfruit Flour Blend on the Properties of Developed Meat Analogues Using Response Surface Methodology, Int. J. Pure App. Biosci. 7(2): 600-610 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7476