Effect of Textured Plant Protein Granulation and Presence of Dried Plant Ingredients on Physicochemical Properties of Soy-Based Burger

TL;DR

This study explores how soy protein granulation and plant ingredients affect the texture and quality of plant-based burgers.

Contribution

The study introduces the impact of soy granulation size and bioactive plant ingredients on burger properties and shelf life.

Findings

Larger soy granulation increased burger hardness and springiness but also cooking-induced weight loss.

Plant ingredients improved oxidative stability and functional properties of the burgers.

The research highlights formulation strategies for better meat analogue quality and shelf life.

Abstract

Meat analogues have gained high interest from consumers, food producers and the scientific community due to their potential to be a sustainable alternative to traditional meat products. This study investigated the effect of textured soy protein granulation on the structural and biochemical properties of plant-based burgers. Additionally, the incorporation of bioactive plant ingredients, including pomegranate, cardamom, juniper, and carrot powders, was examined for their influence on antioxidant capacity and lipid oxidation during storage. The results demonstrated that larger protein granulation (4–6 mm) enhanced burger hardness and springiness and increased cooking-induced weight loss. The addition of plant-derived bioactive ingredients improved oxidative stability and functional properties, indicating their potential role in extending shelf life and improving product quality. This research provides important knowledge on the role of product formulation and the use of bioactive ingredients in the development of high-quality meat analogues with acceptable physic-chemical properties.

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