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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MDPI AG
2024-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/22/3583 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Géssica Hollweg |
| collection | DOAJ |
| description | 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, cooking performance, and sensory properties. Chemical analyses showed a significant increase in moisture content starting from the 10% substitution level, contributing to improved juiciness. Protein content remained similar to the control until the 15% substitution level, while the fat content showed no significant variation among treatments. The texture profile indicated reduced hardness in burgers with mushroom enrichment, particularly at 5% and 10%, leading to a more tender product. Color analysis revealed a reduction in lightness (L*) and red intensity (a*) with increased mushroom levels. Sensory analysis showed that burgers with up to a 15% substitution level maintained consumer acceptance comparable to the control, with attributes such as “softness”, “pleasant color”, and “good appearance” positively correlated with consumer acceptance. The findings indicate that <i>Agaricus bisporus</i> mushrooms can be effectively used as a partial substitute for TSP in plant-based burgers, enhancing sensory properties without compromising quality. This substitution offers a promising approach to diversifying ingredients in plant-based products while maintaining desirable characteristics for consumers. |
| format | Article |
| id | doaj-art-9a438ce897354df0bcf9261bb84d7682 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-9a438ce897354df0bcf9261bb84d76822024-11-26T18:04:26ZengMDPI AGFoods2304-81582024-11-011322358310.3390/foods13223583Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by <i>Agaricus bisporus</i>: Effects on Physicochemical and Sensory PropertiesGéssica Hollweg0Pamela Cristiele Oliveira Trindade1Bibiana Alves dos Santos2Milena Padilha3Priscila Rossato Fracari4Sarita Correa Rosa5Alexandre José Cichoski6Paulo Cezar Bastianello Campagnol7Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilDepartment of Technology and Food Science, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilDepartment of Technology and Food Science, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilDepartment of Technology and Food Science, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilDepartment of Technology and Food Science, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilDepartment of Technology and Food Science, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilDepartment of Technology and Food Science, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilDepartment of Technology and Food Science, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilThis 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, cooking performance, and sensory properties. Chemical analyses showed a significant increase in moisture content starting from the 10% substitution level, contributing to improved juiciness. Protein content remained similar to the control until the 15% substitution level, while the fat content showed no significant variation among treatments. The texture profile indicated reduced hardness in burgers with mushroom enrichment, particularly at 5% and 10%, leading to a more tender product. Color analysis revealed a reduction in lightness (L*) and red intensity (a*) with increased mushroom levels. Sensory analysis showed that burgers with up to a 15% substitution level maintained consumer acceptance comparable to the control, with attributes such as “softness”, “pleasant color”, and “good appearance” positively correlated with consumer acceptance. The findings indicate that <i>Agaricus bisporus</i> mushrooms can be effectively used as a partial substitute for TSP in plant-based burgers, enhancing sensory properties without compromising quality. This substitution offers a promising approach to diversifying ingredients in plant-based products while maintaining desirable characteristics for consumers.https://www.mdpi.com/2304-8158/13/22/3583plant-based alternativessensory evaluationtexture analysismoisture contentcooking yieldconsumer acceptance |
| spellingShingle | 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 Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by <i>Agaricus bisporus</i>: Effects on Physicochemical and Sensory Properties Foods plant-based alternatives sensory evaluation texture analysis moisture content cooking yield consumer acceptance |
| title | Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by <i>Agaricus bisporus</i>: Effects on Physicochemical and Sensory Properties |
| title_full | Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by <i>Agaricus bisporus</i>: Effects on Physicochemical and Sensory Properties |
| title_fullStr | Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by <i>Agaricus bisporus</i>: Effects on Physicochemical and Sensory Properties |
| title_full_unstemmed | Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by <i>Agaricus bisporus</i>: Effects on Physicochemical and Sensory Properties |
| title_short | Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by <i>Agaricus bisporus</i>: Effects on Physicochemical and Sensory Properties |
| title_sort | development of plant based burgers with partial replacement of texturized soy protein by i agaricus bisporus i effects on physicochemical and sensory properties |
| topic | plant-based alternatives sensory evaluation texture analysis moisture content cooking yield consumer acceptance |
| url | https://www.mdpi.com/2304-8158/13/22/3583 |
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