Abstract
Nuggets popularly known as warrian is the traditional household food item of India and prepared from black gram but deficit in essential amino acid, lysine. Present study conducted to prepare lysine enriched nuggets using white button mushrooms (WBM) that contain all the essential amino acids. Black gram paste was fortified with WBM 0 (T0) to 50 at 10 % increments (T1 to T5). Moisture, ash, crude protein and fat were increased in T0 to T5 ranged from 10.00 to 13.52 %, 4.00 to 4.18 %, 13.90 to 23.80 % and 0.37 to 1.00 %, respectively. The cooking weight, cooking losses and antioxidant activity (as DPPH) were increased with increase in WBM (lysine enrichment) in nuggets. In textural analysis, hardness decreased with increases fortification from 1.971 to 0.889 kg. Based on physico-chemical, cooking and textural properties, black gram to WBM ratio of 80: 20 was recommended.
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We would like to thank the Department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan for their support to conduct the research and further we would like to thank M/s Food Security Pvt. Ltd. for providing financial assistant.
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Sharma, A., Vaidya, D., Abrol, G.S. et al. Functional and textural properties of Indian nuggets assorted with mushroom for lysine enrichment. J Food Sci Technol 52, 3837–3842 (2015). https://doi.org/10.1007/s13197-014-1445-0
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DOI: https://doi.org/10.1007/s13197-014-1445-0