Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by <i>Agaricus bisporus</i>: Effects on Physicochemical and Sensory Properties

Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by <i>Agaricus bisporus</i>: Effects on Physicochemical and Sensory Properties

This study aims to develop plant-based burgers with partial replacement of texturized soy protein (TSP) by <i>Agaricus bisporus</i> mushrooms at proportions of 5%, 10%, 15%, and 20%. The substitution was evaluated regarding its impact on the burgers’ chemical composition, texture, color,...

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Bibliographic Details
Main Authors: Géssica Hollweg, Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Milena Padilha, Priscila Rossato Fracari, Sarita Correa Rosa, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
plant-based alternatives
sensory evaluation
texture analysis
moisture content
cooking yield
consumer acceptance
Online Access:https://www.mdpi.com/2304-8158/13/22/3583
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https://www.mdpi.com/2304-8158/13/22/3583

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