Formulation and sensory evaluation of meat-analog nugget (U-GGET)

U-GGET is an innovation of meat-analog nugget made using ulunthu beans which is of a healthier choice to meet growing consumer demand for reduced fat foods. The objective of this study was to formulate three different variations of U-GGET which were made using: (i) ulunthu beans (control), (ii) ulunthu beans and shiitake mushroom powder, and (iii) ulunthu beans and salted egg powder. The main ingredients used for all three variations were ulunthu beans, Holland onion, eggs, wheat flour, cornflour, breadcrumbs, black pepper, salt and sugar. The ingredients were homogenised, compressed, steamed, shaped, breaded and par-fried and stored frozen prior to analysis. Sensory evaluation of fried U-GGET was performed using the 9-point Hedonic scale to evaluate the sensory attributes such as aroma, colour, tenderness, flavour and overall acceptability using thirty untrained panellists. Results showed that U-GGET formulated using ulunthu beans and salted egg powder was the most preferred by the panellists with the highest mean score obtained for all the sensory attributes tested in comparison to the other two variations. U-GGET incorporated with salted egg powder possessed unique buttery and savoury flavours, crispy texture and more appealing bright orange-red colour. U-GGET variations developed offer different flavours of meatanalog nuggets which have potential commercialisation and marketability value as the formulations are low in fat, convenient, unique and suitable for all age groups.