Physicochemical and Sensory Characteristics of Meatless Nuggets of Boiled Chickpea and in Combination with Oyster Mushroom

This study aimed to develop meatless nuggets (MN) using different substitutions of chickpea and oyster mushrooms as key ingredients. Four which were control (100:0), MN70 (70:30), MN40 (40:60), MN10 (10:90) with ratios boiled mushroom formulated in this study. A significantly (p<0.05) higher carbohydrate, protein, fat, crude fiber contents observed the increasing substitution. Nuggets prepared proteins met standard protein source for nutrient reference value well good fiber. However, results found that a significant lower cooking yield loss recorded sample substituted maximum ratio (MN10). Likewise, textural properties such hardness, springiness, cohesiveness, chewiness increase Substitution tends lightness (L*) yellowness (b*) control. The panelists sensory evaluation presented containing an almost equal substitution had better mean score. by these ingredients was averagely scored panelists. Hence, 40:60 considered ideal formulation manufacturing nuggets.