The effect of incorporating textured vegetable protein on the characteristic of pumpkin nugget

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.