Investigating the physicochemical, sensory and microbial properties of plant-based protein products (meat-free burgers) formulated using various Vicia ervilia (L.) Willd. protein isolates

Authors

  • Masoum Hatamikia Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
  • Amir Hossein Elhamirad Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
  • Rouhollah Heydari Razi Herbal Medicines Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran
  • Parvin Sharayei Khorasan Razavi Agricultural and Natural Resources Research and Education Center, Mashhad, Iran
  • Elham Azarpazhooh Khorasan Razavi Agricultural and Natural Resources Research and Education Center, Mashhad, Iran

DOI:

https://doi.org/10.14719/pst.2019.6.3.563

Keywords:

Vicia ervilia protein isolates, protein extraction, plant-based protein products’ formulation

Abstract

The present study investigated the effect of using various protein isolates of Vicia ervilia (L.) Willd. (Bitter vetch; Family: Fabaceae) in formulating plant burgers on physicochemical, sensory and microbial properties of the resulting plant-based protein products. The results indicated that the plant-based protein products in the formulation of which protein isolates produced based on salt extraction methods were used, had higher rates of protein, fat and oil. On the contrary, they had lower rates of carbohydrate and moisture in contrast to the plant-based protein products formulated using protein isolates produced based on isoelectric precipitation methods. The reason for the high amount of fat and protein in these treatments can be attributed to the isolates’ production conditions, high amount of oil diffused from the product in contrast to low oil retention and absorption capacity and low level of the measured moisture in comparison with the high protein content. In the current century, due to the uneven human population growth as well as the limited growth of animal resources, the debate about protein deficiency is particularly important in developing societies. Efforts for finding abundant and cheap herbal sources of protein have led to various researches regarding the use of some such less-known legumes in developing countries. In this regard, different protein isolates of Vicia ervilia have been used in the formulation of vegetable burgers to produce a new, inexpensive and productive plant protein product in the food industry.

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References

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Published

29-07-2019

How to Cite

1.
Hatamikia M, Elhamirad AH, Heydari R, Sharayei P, Azarpazhooh E. Investigating the physicochemical, sensory and microbial properties of plant-based protein products (meat-free burgers) formulated using various Vicia ervilia (L.) Willd. protein isolates. Plant Sci. Today [Internet]. 2019 Jul. 29 [cited 2024 Nov. 4];6(3):346-55. Available from: https://horizonepublishing.com/journals/index.php/PST/article/view/563

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Research Articles