Sensory Evaluation of Cutlets Prepared From Varying Proportions of Meat and Tixtured Vegetable Proteins

Abstract

Meat IS the major supplier of protein requirements of population in affluent society. Meat proteins are more expensive than vegetable proteins. The high cost of meat and its limited supply for the ever expanding population necessitates the substitution of vegetable proteins for meat proteins. The deficiency of essential amino acids of vegetable proteins may be made good by the addition of synthetic ammo acids or by the use of proper mixture of different vegetable proteins, or vegetable proteins and cereals.