Peñaranda Irene, López Morales María Belén, Garrido María Dolores, Egea Macarena
Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, Spain.
Foods. 2025 Apr 16;14(8):1373. doi: 10.3390/foods14081373.
The limited number of additives in plant-based burgers is related to clean label consumer perception, which influences purchase intention. Starch is typically combined with other texturing agents to replicate the texture and mouthfeel of meat burgers. It is necessary to reformulate these products following consumers' trends, who prefer healthier products with fewer additives. Two hydrocolloids with significant commercial application and different functionality were evaluated: methylcellulose (M) or sodium alginate (SA). Four formulations were developed, two containing starch (M+S and SA+S) and two without starch (M and SA). The alginate burgers provided samples with high water retention capacity and a cohesive and adhesive texture, superior to the samples with methylcellulose, without the need to add starch, due to their stabilizing, thickening, and gelling properties derived from their "egg-crate" structure when gelled. Furthermore, sensory analysis indicated that the sodium alginate burgers had a softer and creamier texture. In contrast, starch removal in the methylcellulose burgers enhanced their appearance due to gel transparency and desirable textural properties, akin to those of meat. These results promote using a 3 g/100 g methylcellulose solution as the sole binding agent in soybean burgers to achieve a product with reduced additives.
植物基汉堡中添加剂数量有限与清洁标签的消费者认知有关，这会影响购买意愿。淀粉通常与其他增稠剂结合使用，以复制肉饼的质地和口感。随着消费者倾向于选择添加剂更少的更健康产品，有必要根据这一趋势对这些产品进行重新配方。对两种具有重要商业应用且功能不同的水胶体进行了评估：甲基纤维素（M）或海藻酸钠（SA）。开发了四种配方，两种含有淀粉（M+S和SA+S），两种不含淀粉（M和SA）。海藻酸盐汉堡提供的样品具有高保水能力以及粘性和粘附性的质地，优于甲基纤维素样品，且无需添加淀粉，这归因于其在凝胶化时由“蛋盒”结构产生的稳定、增稠和胶凝特性。此外，感官分析表明，海藻酸钠汉堡的质地更柔软、更细腻。相比之下，甲基纤维素汉堡中去除淀粉后，由于凝胶透明度和理想的质地特性，类似于肉类，其外观得到了改善。这些结果促使在大豆汉堡中使用3 g/10Og甲基纤维素溶液作为唯一的粘合剂，以获得添加剂减少的产品。
