Abstract:
Substitution of meat-by-meat analogues and plant-based meat products can
present beneficial results in both personal and societal aspects. When
considering the cost-effectiveness, religious beliefs and ethics, plant-based
meat substitutes will be an exciting option for Sri Lankan consumers. Plantbased burger patties are among the most popular meat substitutes in the
international market. The main objective of this study was to develop four
different types of plant-based burger patties using young jackfruit,
mushrooms and vegetables. Three young jackfruit and oyster mushroom
based and young jackfruit-based burger patties were developed by changing
the binding agents. Three mushroom based burger patties were developed
using oyster, button and abalone mushrooms. Three vegetables-based burger
patties were developed using different percentages of carrot, pumpkin and
cabbage. The burger patties were vacuum packed and stored under frozen
conditions. After thawing and pan frying, sensory properties of the developed
burger patties including appearance, color, odor, taste, texture, mouth feel
and overall acceptability were evaluated using a five-point hedonic scale and
the most preferred burger patty from each category were selected. Cooking
characteristics of the burger patties including cooking yield, cooking loss,
moisture retention (MR), reduction of thickness (RT) and reduction of
diameter (RD) were evaluated. Young jackfruit and mushroom based burger
patty had the highest cooking yield (98.5%) and the lowest cooking loss
(1.86%). Vegetables based burger patty and young jackfruit and mushroom
based burger patty had the lowest RD and RT, respectively. Mushroom based
burger patty had the highest MR. The results of this study indicate the
possibility of using young jackfruit, mushrooms and vegetables as main raw
materials in successfully developing plant-based burger patties.
