Plant Protein Sources as an Ingredient in Ready to Eat Veggie Burgers: Nutritional, Sensory and Physicochemical Properties Evaluation

摘要

Veggie burger is a convenient processed food product prepared completely from non-meat ingredients usually based on plant protein sources such as soy flour, wheat flour and rice flour. Physical, chemical, microbial and sensory changes of newly formulated veggie burger prepared from rice flour wheat flour with (RW5E) and without (RI0E) fat emulsion, rice flour Isolated Soya Protein (ISP) with (RI5E) and without (RI0E) fat emulsion were periodically analyzed during frozen storage at -18°C for 90 days. Sensorial characters were altered with fat emulsion and rice flour wheat flour addition (p<0.05). RW5E was the best sample based on sensory score rating remained between good and very good. Further proximate analysis revealed that RW5E had gained 51.68% moisture, 8.38% fat, 48.33% TS, 36.84% ONF and 3.1% ash after 90 days of storage and RW5E was the best option to lessen purge and increase WHC followed by others. The results of microbial, pH and peroxide value indicated that all 4 products were well with in the recommended standards. This study was indicated that the addition of RW5E to veggie burger exhibited reasonable shelf life and acceptable in terms of nutritional value and sensory merits.