Título:	The incorporation of sorghum and cowpea protein isolate into plant-based burgers improved their physicochemical and sensory properties.
Autoria:	SILVA, A. A. QUEIROZ, V. A. V. PENA, F. B. MENEZES, C. B. de FELISBERTO, M. H. F. TOLEDO, R. C. L. SILVA, B. P. da MARTINO, H. S. D.
Afiliação:	ANDRESSA ALVARENGA SILVA, UNIVERSIDADE FEDERAL DE VIÇOSA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; FRANCIELLE BARBOSA PENA, UNIVERSIDADE FEDERAL DE MINAS GERAIS; CICERO BESERRA DE MENEZES, CNPMS; MÁRIA HERMINIA FERRARI FELISBERTO, UNIVERSIDADE FEDERAL DE VIÇOSA; RENATA CELI LOPES TOLEDO, UNIVERSIDADE FEDERAL DE VIÇOSA; BARBARA PEREIRA DA SILVA, UNIVERSIDADE FEDERAL DE VIÇOSA; HÉRCIA STAMPINI DUARTE MARTINO, UNIVERSIDADE FEDERAL DE VIÇOSA.
Ano de publicação:	2026
Referência:	Journal of Food Science, v. 91, e70953, 2026.
Conteúdo:	Thisstudy aimed to evaluate the consumer acceptance test, purchase intention, and physicochemical and technological properties of cooked plant-based burgers formulated with sorghum and cowpea protein isolate, compared with a commercial burger (CO). Five formulations were tested: F1 (tannin-free sorghum, 19% protein), F2 (tannin-rich sorghum, 19%), F3 (tannin-free sorghum, 24%), F4 (tannin-rich sorghum, 24%), and CO (commercial hamburger made from soy). No differences were observed between sample F1 and the CO regarding color preference, flavor, texture, and overall impression. Sample F2 was selected for further analysis due to its equivalent protein content and the presence of tannins in its composition, as well as exhibiting aroma, flavor, and overall impression similar to CO. Following sensory screening, only the two most accepted formulations were selected for physicochemical and technological characterization. F1 and F2 showed excellent sources of protein, dietary fiber, iron, and zinc. F2 presented the highest tannins, p-coumaric and ferulic acids, 7-methoxyapigeninidin, and antioxidant capacity, with lower pH and higher mechanical resistance. Burgers formulated with sorghum and cowpea protein isolate proved to be promising for the development of meat analogues, with the presence of anthocyanins and phenolic acids contributing to the improvement of nutritional, technological, and sensory properties.
Thesagro:	Sorgo Vigna Unguiculata Hamburger Formulação Proteína
Palavras-chave:	Composto bioativo Feijão caupi
Digital Object Identifier:	https://doi.org/10.1111/1750-3841.70953
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPMS)