Development of a seaweed-based vegan burger patty rich in protein

Abstract

Seaweed is a versatile plant used globally for food and non-food applications, valued for its nutritional and medicinal benefits. In Sri Lanka, seaweed is abundant yet underutilized due to limited awareness. This study developed a vegetarian burger patty incorporating seaweed to address micronutrient deficiencies. Ulva fasciata (green algae) and Sargassum sp. (brown algae) were selected for their high nutrient value. Fresh seaweed was sorted, soaked in a 4% brine solution, rinsed, washed, blanched, dried, ground, and sieved into powder. Steam blanching was selected to preserve seaweed's nutritional and sensory qualities, enhancing the protein and mineral content of burger patties. The proximate composition (dry basis) of Ulva fasciata includes 24.07%±0.02 protein, 0.81%±0.00 fat, 42.14%±0.01 carbohydrates, 11.59%±0.06 ash, 21.37%± 0.02 fiber, whereas Sargassum sp. contains 13.92%±0.03 protein, 0.79%±0.00 fat, 49.89%±0.01 carbohydrates, 26.97%±0.04 ash, 7.98%±0.00 fiber, highlighting significant nutrient content, with Ulva fasciata showing higher protein, fiber values. Burger patties with varying Ulva fasciata content (50%,55%,60%,65%) were prepared with tomato, onion, garlic, corn flour, and spices. Sensory evaluation by a trained panel using a 7-point hedonic scale assessed color, appearance, odor, texture, taste, aftertaste, mouthfeel, and overall acceptability. Proximate analysis of the seaweed based burger patty revealed a moisture content of 32.45±0.013%, fat content of 10.86±0.042%, protein content of 11.99±0.17%, carbohydrate content of 30.50±0.14%, ash content of 4.79±0.01%, and fibre content of 8.94±0.03%. Elemental analysis showed reduced heavy metals like Pb and As in burger patties compared to raw Ulva fasciata.