Formulation and nutritional evaluation of plant based gluten free vegan nuggets
Vegan, Gluten free, Tofu, Nuggets, Plant-based
The development and commercialization of plant based vegan nuggets have increased in the market, as a result of increase demand of meat analogues. The standardization of formulation of plant based gluten free vegan nuggets was conducted. The formulation of developed nuggets contained potato, tofu and banana as main ingredients and corn flour, rice flour, breadcrumbs and corn flakes were used for layering of developed nuggets, before frying. Eight formulations of plant based gluten free vegan nuggets were prepared and evaluated for nutritional and sensory characteristics. The results of sensory evaluation revealed that formulation S5 was found to be most acceptable in comparison to other seven formulations.
"Formulation and nutritional evaluation of plant based gluten free vegan nuggets", IJSDR - International Journal of Scientific Development and Research (www.IJSDR.org), ISSN:2455-2631, Vol.10, Issue 9, page no.b329-b332, September-2025, Available :https://ijsdr.org/papers/IJSDR2509140.pdf
Volume 10
Issue 9,
September-2025
Pages : b329-b332
Paper Reg. ID: IJSDR_305021
Published Paper Id: IJSDR2509140
Downloads: 000104
Research Area: Science and Technology
Country: -, -, India
ISSN: 2455-2631 | IMPACT FACTOR: 9.15 Calculated By Google Scholar | ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 9.15 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
Publisher: IJSDR(IJ Publication) Janvi Wave
