Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties

Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties

The consumer demand for meat analogs (MAs) is on the rise. Soy proteins are frequently used as the primary ingredient in MAs, but soybean may negatively impact human health and cognitive functions. The aim of this research was to develop alternative chicken nuggets using mushroom and chickpea flour....

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Bibliographic Details
Main Authors: Md. Anisur Rahman Mazumder, Kanokwan Jongraksang, Kanyarat Kaewsiri, Supravee Keawnualborvornnij, Worranitcha Nenjatee, Lovedeep Kaur, Wanli Zhang, Suphat Phongthai, Saroat Rawdkuen
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry Advances
Subjects:
Chickpea
Mushroom
Meat analogs
Plant-based
Chicken nuggets
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X24001734
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