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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 3 (2019)

Changes in vitamin content of imitation meat nuggets formulated from oyster mushroom, flaxseed and amaranth grain in response to storage

Author(s):

Nadia Bashir, Monika Sood and Julie D Bandral

Abstract:
In this study imitation meat nuggets were formulated from freeze dried oyster mushroom, flaxseed and amaranth grain and were analyzed for their vitamin A and C contents. The formulated imitation nuggets were stored for period of six months and changes in the vitamin A and C contents were recorded at an interval of 2 months. The study reported highest Vitamin A and Vitamin C contents in nuggets formulated from higher levels of freeze dried oyster mushroom in contrast to nuggets formulated from higher levels of flaxseed and amaranth grain flour. The imitation meat nuggets corresponding to T2 (100:00:00:MP:PDF:AF) reflected highest mean vitamin A and C contents of 258.38 I.U and 4.51 mg/100g, respectively. The storage period decreased the vitamin A and C contents of imitation meat nuggets significantly. The mean vitamin A and C contents of imitation meat nuggets decreased from 117.85 to 95.65 I.U and 3.18 to 2.01 mg/100g, respectively during storage period of six months.

Pages: 2845-2849  |  1452 Views  559 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Nadia Bashir, Monika Sood and Julie D Bandral. Changes in vitamin content of imitation meat nuggets formulated from oyster mushroom, flaxseed and amaranth grain in response to storage. J Pharmacogn Phytochem 2019;8(3):2845-2849.

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