Functional and textural properties of Indian nuggets assorted with mushroom for lysine enrichment

Abstract

Nuggets popularly known as warrian is the traditional household food item of India and prepared from black gram but deficit in essential amino acid, lysine. Present study conducted to prepare lysine enriched nuggets using white button mushrooms (WBM) that contain all the essential amino acids. Black gram paste was fortified with WBM 0 (T0) to 50 at 10 % increments (T1 to T5). Moisture, ash, crude protein and fat were increased in T0 to T5 ranged from 10.00 to 13.52 %, 4.00 to 4.18 %, 13.90 to 23.80 % and 0.37 to 1.00 %, respectively. The cooking weight, cooking losses and antioxidant activity (as DPPH) were increased with increase in WBM (lysine enrichment) in nuggets. In textural analysis, hardness decreased with increases fortification from 1.971 to 0.889 kg. Based on physico-chemical, cooking and textural properties, black gram to WBM ratio of 80: 20 was recommended.

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

“…Polyphenols and flavonoid components in the mushrooms have antioxidant effects via direct scavenging of oxygen free radicals (Zhang et al 2015). This was in agreement with Sharma et al (2015) who showed that nuggets (warian) had increased antioxidant/free radical scavenging activity, which was attributed to increase in total phenolics with increasing of mushroom fortification. Pil-Nam et al (2015) reported a longer refrigerated storage of shiitake frankfurters compared to the control, as SP provided its high bioactivity contributing to prevent lipid oxidation and microbial growth.…”