Development of mushroom and wheat gluten based meat analogue by using response surface methodology

The central composite rotatable design of response surface methodology (RSM) was used for designing the experimental combinations for the development of meat analogue. Ingredient combination like Mushroom, Gluten and Soya chunk were taken as independent variables and overall acceptability (OAA), hardness and protein levels as responses. Responses like OAA, hardness showed highly significant and fitted with quadratic model whereas other response i.e. protein levels found to be significant and fitted with linear model. 40 % mushroom and 30 % wheat gluten resulted in a product with good sensory and textural attributes in addition to a good source of protein (36%). Optimised levels of ingredients after mixing and subjected for steaming for 15 psi for 20 min delivered a product with good binding characteristics and exhibited OAA score of 7.6±0.3. The product gives energy of 224 kcal per 100 g.