Abstract:
The purpose of this study was to determine the effect of incorporating Textured
Vegetable Protein (TVP) on the characteristics of pumpkin nugget and to evaluate the
sensory acceptance of pumpkin nugget incorporated with TVP. Ten formulations of
nuggets were prepared with different percentages of TVP and different types of mashed
pumpkin used i.e. pumpkin with rind and pumpkin without rind. The study showed that
incorporation of TVP had increased crude protein and crude fiber content in nuggets, and
had caused the crude fat and moisture content of nuggets to decrease. The results also
revealed that the incorporation of TVP in nuggets formulation increased the firmness and
linear expansion of nuggets while decreased the cooking loss and oil uptake of the
nuggets. The lightness and the yellowness of the nuggets increased with the incorporation
of TYP but the redness was decreased with the incorporation of TVP. Nuggets prepared
with 20% TVP and 65.9% pumpkin with rind was the most acceptable by the panelists
and showed the significant difference (p<0.05) with the acceptance of the nuggets which
made from 100% pumpkin either pumpkin with rind or pumpkin without rind. This
results showed that incorporation of TVP in pumpkin nuggets had improved its crude
protein and crude fiber content, firmness, expansion and acceptability as well as
decreased its cooking loss and oil uptake.
