Production, Quality, and Acceptance of and White Bean Burgers.

The food industry has been challenged to develop new healthy food products. , originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) burger, to determine and compare its nutritional and sensory properties with conventional soybean-based burger. The production and the analyses of proximal composition and microbiological contamination were determined in the , following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the , which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians' traditional food. It is still necessary to improve the techniques of production and test new ingredients for the preparation of burgers to obtain higher acceptability.