Desenvolvimento e caracterização de hambúrguer plant-based à base de quinoa, grão-de-bico e jaca verde

Abstract

The development of plant-based foods has been driven by demands for sustainability, health, and changing consumption patterns. In this context, combining plant sources rich in protein and dietary fiber represents a promising strategy for developing meat analogs with enhanced nutritional and functional value. This study aimed to develop plant-based burgers from quinoa (X1), chickpea (X2), and green jackfruit mesocarp (X3), and to evaluate their chemical, physicochemical, and sensory properties. A simplex-centroid mixture design with minimum constraints (pseudocomponents) was applied, establishing minimum proportions of 25% (X1), 15% (X2), and 5% (X3), with component variations up to 80%, 70%, and 23%, respectively, resulting in seven formulations and two replicates of the centroid point. The formulations were characterized for proximate composition, pH, water activity, cooking loss, diameter, and thickness reduction after cooking, instrumental color, and texture profile. Desirability analysis indicated that the centroid formulation F7 was optimal, with higher protein content, lower hardness, and lower cooking loss. In the subsequent stage, formulations F7 (optimized), F2 (25% X1, 70% X2, 5% X3), and F6 (52,5% X1, 42,5% X2, 5% X3) — selected for their similar protein content and textural properties — were further evaluated for fatty acid profile, antioxidant activity, and sensory acceptance. The fatty acid profile showed a predominance of unsaturated fatty acids, particularly oleic and linoleic acids, along with low proportions of saturated fatty acids. Total phenolic content ranged from 103.89 to 124.45 mg gallic acid 100 g-1, and antioxidant activity (DPPH) from 31.19 to 35.94 mg Trolox 100 g-1, with no statistically significant differences among formulations. Dietary fiber content also did not differ (p > 0.05), ranging from 9.05% to 9.85%, meeting the criteria for “high fiber” claims. The formulations showed good sensory acceptance, with scores of 6-7 on a 9-point hedonic scale and an acceptability index above 70%. It can be concluded that the development of plant-based burgers from quinoa, chickpea, and green jackfruit mesocarp is technically feasible, yielding products with suitable technological, nutritional, and sensory properties.