Hollweg Géssica, Trindade Pamela Cristiele Oliveira, Dos Santos Bibiana Alves, Padilha Milena, Fracari Priscila Rossato, Rosa Sarita Correa, Cichoski Alexandre José, Campagnol Paulo Cezar Bastianello
Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil.
Foods. 2024 Nov 9;13(22):3583. doi: 10.3390/foods13223583.
This study aims to develop plant-based burgers with partial replacement of texturized soy protein (TSP) by 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 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.
本研究旨在开发以蘑菇部分替代组织化大豆蛋白（TSP）的植物性汉堡，替代比例分别为5%、10%、15%和20%。对这种替代在汉堡的化学成分、质地、颜色、烹饪性能和感官特性方面的影响进行了评估。化学分析表明，从10%的替代水平开始，水分含量显著增加，有助于提高多汁性。在15%的替代水平之前，蛋白质含量与对照组相似，而各处理组的脂肪含量没有显著差异。质地分析表明，富含蘑菇的汉堡硬度降低，尤其是在5%和10%的替代水平时，从而使产品更嫩。颜色分析显示，随着蘑菇含量的增加，亮度（L*）和红色强度（a*）降低。感官分析表明，替代水平高达15%的汉堡保持了与对照组相当的消费者接受度，“柔软度”、“悦目的颜色”和“良好的外观”等属性与消费者接受度呈正相关。研究结果表明，蘑菇可以有效地用作植物性汉堡中TSP的部分替代品，在不影响质量的情况下增强感官特性。这种替代为植物性产品的成分多样化提供了一种有前景的方法，同时保持消费者期望的特性。
