Development of texturized vegetable protein using indigenous sources

The mandate of present study was the preparation of texturized vegetable protein using indigenous sources (chick pea) as raw material and to evaluate the texturized vegetable protein based patties. As for as the effect of temperature on physical attributes is concerned it showed a linear relationship between temperature and expansion ratio with values ranging 1.85, 1.88, 1.89 and 1.92 for four treatments T1, T2, T3 and T4 respectively. T4 was most suitable value of temperature for maximum expansion. But for bulk density results were declining with increase in temperature having values ranging 0.63g.L, 0.61g/L, 0.59g/L and 0.57g/L for four treatments T1, T2, T3 and T4 respectively. The results for fat content and ash content of texturized vegetable protein were non significant. Moisture content was decreased by increasing barrel temperature of extruder. The protein of final product showed results ranging 22.39, 22.360, 22.34 and 22.33 for four treatments respectively. The color, flavor, taste, texture and overall acceptability of patties showed increasing trend with rise in temperature. Due to all attributes close to texturized vegetable protein made of soybean, the product was approved by sensory panel for use as color, texture and taste fulfilled the desired characteristics.