Assessment on Physicochemical and Sensory Qualities of Plant-Based Burgers Containing Cauliflower Stalk Powder as Binding Agent
Keywords:
plant-based burger, cauliflower stalk powder, binding agent, physical properties, sensory propertiesAbstract
Plant-based burgers are becoming popular due to their environmental and health benefits, yet achieving the right texture and sensory attributes remains a challenge. This study investigates the potential of cauliflower stalk powder (CSP) as a natural binder and partial substitute for textured vegetable protein (TVP) in plant-based burgers by analyzing their physical and sensory properties. The CSP powder was prepared using microwave drying technology at 420 W for 28 min. The plant-based burgers were mainly formulated with oyster mushroom and TVP with progressive substitution of TVP by CSP powders at levels of 0 – 10% w/w as binding agent. The analysis revealed that springiness of the cooked plant based burgers increased by almost 10% with increasing level of CSP while firmness of the burgers reduced by 2% at increasing level of CSP substitution. Meanwhile, significantly lower cooking loss between 8.3 – 9.5% were observed for burgers with 7.5 and 10% w/w CSP compared to formulation with only 2.5% w/w CSP which recorded 15% cooking loss. Sensory evaluation revealed that burgers with CSP were perceived to have better texture, appearance and overall acceptance than burgers without CSP. Intermediate CSP inclusion (2.5 – 7.5% w/w) showed the most balanced performance, enhancing texture, moisture retention and sensory acceptance accordingly. These findings showed the potential of CSP in improving the textural and sensory quality of plant based burger, highlighting the suitability of cauliflower by product as a sustainable and effective binding agent for plant-based burger.
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