Evaluation of the nutritional components and physicochemical properties of plant-based foods: beef patty analogues

Abstract

The rising demand for plant-based alternatives has driven the development of meat analogs intended to resemble animal-based products in nutritional composition and physicochemical properties. This study compared the nutritional and physicochemical characteristics of lentil-based and textured vegetable protein (TVP)-based patties with traditional beef patties. The formulations were optimized through preliminary trials and evaluated for water activity, moisture content, cooking loss, shrinkage, color, texture profile, fat, and protein content. Beef patties showed the highest protein levels, along with greater cooking loss, shrinkage, hardness, and springiness, attributed to protein denaturation during cooking. Lentil-based patties had the lowest protein values but reached fat levels comparable to beef due to the addition of canola oil. In contrast, TVP-based patties presented intermediate protein levels and lower fat values. They also had lower hardness, springiness, and compression rate values. Significant positive correlations were observed between protein content and moisture, cooking loss, and textural parameters, highlighting the role of protein concentration in overall patty performance. These results indicate that TVP-based formulations offer a promising alternative to animal-based products, while both lentil- and TVP-based patties demonstrated distinct physical and textural properties compared to beef, reinforcing their unique identities as plant-based products. However, further adjustments in formulation are recommended to improve textural quality and better replicate the physicochemical behavior of meat.