Mercês Ziane da Conceição das, Salvadori Natalia Maldaner, Evangelista Sabrina Melo, Cochlar Tatiana Barbieri, Medeiros Cristine da Silva, Lima Rafaela Giuliana Hermelino, Bandeira Amanda Soares, Souza Ana Karolina Fortunato de, Rios Alessandro de Oliveira, Oliveira Viviani Ruffo de
Posgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil.
Nutrition Course, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil.
Foods. 2025 May 17;14(10):1782. doi: 10.3390/foods14101782.
The objective of this study was to develop meat analog burgers using green banana biomass (GBB) combined with teff and chickpea derivatives, as well as to evaluate their chemical and technological quality, in addition to comparing them with industrialized meat and plant-based burgers. Four formulations (F1: 100% GBB; F2: 75% GBB; F3: 60% GBB; and F4: 50% GBB, with 25% teff and 25% chickpeas) were developed and compared to the following industrialized burgers: F5 (meat-based) and F6 (plant-based). All the samples were subjected to physical (initial/final weight, diameter, height, color, and texture) and chemical (pH, proximate composition, fiber, and caloric value) analyses. Among the treatments, F4 showed the highest initial weight (223.00 g) and final weight (201.66 g), initial diameter (12.33 cm) and final diameter (11.96 cm), and a reduction in height from 2.04 cm to 1.57 cm. In terms of firmness, F4 was significantly higher than that of the other treatments ( ≤ 0.05). Regarding its chemical composition, F4 presented a high protein content (10.25%) and energy value (285.30 kcal). The total fiber content for F1 to F4 was 3.62%, 3.74%, 3.97%, and 4.15%, respectively, while F6 (plant-based) reached 5.69%. These findings indicate that the combination of GBB with teff and chickpeas, especially in F4, was favorable for producing meat analog burgers with promising technological and nutritional properties.
本研究的目的是利用绿香蕉生物质（GBB）与画眉草和鹰嘴豆衍生物相结合来开发肉类模拟汉堡，并评估其化学和工艺质量，同时将它们与工业化肉类和植物性汉堡进行比较。开发了四种配方（F1：100% GBB；F2：75% GBB；F3：60% GBB；F4：50% GBB，25% 画眉草和25% 鹰嘴豆），并与以下工业化汉堡进行比较：F5（肉类）和F6（植物性）。所有样品均进行了物理分析（初始/最终重量、直径、高度、颜色和质地）和化学分析（pH值、近似成分、纤维和热量值）。在各处理组中，F4的初始重量（223.00克）和最终重量（201.66克）、初始直径（12.33厘米）和最终直径（11.96厘米）最高，高度从2.04厘米降至1.57厘米。在硬度方面，F4显著高于其他处理组（≤0.05）。就其化学成分而言，F4的蛋白质含量高（10.25%），能量值高（285.30千卡）。F1至F4的总纤维含量分别为3.62%、3.74%、3.97%和4.15%，而F6（植物性）达到5.69%。这些结果表明，GBB与画眉草和鹰嘴豆的组合，尤其是在F4中，有利于生产具有良好工艺和营养特性的肉类模拟汉堡。
