Physicochemical characteristics and consumer perception of artisanal-style soy-based burgers containing pea, cañihua, chickpea, quinoa, or wheat flours

Abstract

In the search for more sustainable and healthier foods, academic and industrial attention has focused on developing plant-based alternatives to meat products, but the use of synthetic additives and a high degree of processing have led to their classification as ultra-processed foods. In response, this study explores an artisanal processing alternative for obtaining plant-based burgers. The plant-based burgers were made with cooked soybean paste as the main ingredient, combined with 15% (w/w) of pea, cañihua, chickpea, quinoa, or wheat flour. The proximate composition varied with the type of flour. Quinoa increased protein content and fat content and decreased carbohydrates, cañihua increased crude fiber, and pea flour increased moisture. Instrumental lightness (L*) in both raw and cooked burgers decreased with the addition of cañihua flour, as well as redness (a*) after cooking. No differences were observed in instrumental hardness, springiness, cohesiveness, or chewiness, nor in cooking losses (P > 0.05). Using the free comment method, the sensory attributes that characterized the burgers were identified. Burgers containing chickpea flour were highlighted as being associated with the attributes "tasty" and "tender", while burgers containing cañihua flour were highlighted with negative attributes such as "bitter", "burnt", "brown", "crispy", "dry", and "sandy". Chickpea flour increased the overall liking and purchase intention of the burgers. It is necessary to evaluate the product's instrumental and sensory stability, and compare it with meat-based burgers, to further explore this artisanal approach as a plant-based alternative available to consumers.