Nutritional index evaluation of plant-based burger patties developed from banana by-products: Future meat analogues for consumer
The growing demand for sustainable and healthier meat alternatives has led to interest in plant-based patties. Therefore, this study examines the potential of banana pulp and peel as ingredients in plant-based patties to replace traditional chicken patties, focusing on their nutritional, physicochem...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002380 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849693880644009984 |
|---|---|
| author | Sharmin Asha Md. Ashrafuzzaman Zahid Rashida Parvin |
| author_facet | Sharmin Asha Md. Ashrafuzzaman Zahid Rashida Parvin |
| author_sort | Sharmin Asha |
| collection | DOAJ |
| description | The growing demand for sustainable and healthier meat alternatives has led to interest in plant-based patties. Therefore, this study examines the potential of banana pulp and peel as ingredients in plant-based patties to replace traditional chicken patties, focusing on their nutritional, physicochemical, and sensory properties. Three tested formulations: T1 (70 g banana pulp /100 g patties, w/w), T2 (70 g banana peel /100 g patties, w/w), and T3 (35 g banana pulp + 35 g banana peel/100 g patties, w/w), comparing them to a control (80 g chicken meat/100 g patties, w/w). Each patty was assessed for nutritional value, physicochemical properties (pH, color, water-holding capacity), antioxidant activity, and sensory qualities. Standard methods were used for nutrition and mineral analysis, while a 15-person panel conducted sensory testing. Key findings showed that T2 (banana peel) had the highest fiber (5.14 %), water-holding capacity (89.40 %), and antioxidant activity (35.66 %). T2 also had the highest potassium (768.35 mg/100 g) content but lower sodium and calcium levels. Additionally, T1 (banana pulp) was highest in carbohydrates (28.00 %) content. T3 had a balanced nutrient profile with moderate fiber (3.20 %) and antioxidant activity (32.49 %). The sensory testing results indicated that T2 scored 6.1 for overall acceptance and 5.5 for texture, close to the control's value 6.4 and 5.5, though the lower score for flavor was obtained in all treated samples compared to control. These findings demonstrate the feasibility of utilizing T2 as a low-calorie, fiber-rich, good textured and low oxidation prone plant- patties with potential health benefits. This study will be able to valorize the banana peel as by-product to manufacture sustainable meat analogues alternative to meat patties. |
| format | Article |
| id | doaj-art-4feba92fb6264de192ca4ff17fd0d978 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-4feba92fb6264de192ca4ff17fd0d9782025-08-20T03:20:16ZengElsevierApplied Food Research2772-50222025-06-015110093010.1016/j.afres.2025.100930Nutritional index evaluation of plant-based burger patties developed from banana by-products: Future meat analogues for consumerSharmin Asha0Md. Ashrafuzzaman Zahid1Rashida Parvin2Department of Nutrition and Food Technology, Faculty of Applied Science and Technology, Jashore University of Science and Technology, Jashore 7408, BangladeshDepartment of Nutrition and Food Technology, Faculty of Applied Science and Technology, Jashore University of Science and Technology, Jashore 7408, BangladeshCorresponding author.; Department of Nutrition and Food Technology, Faculty of Applied Science and Technology, Jashore University of Science and Technology, Jashore 7408, BangladeshThe growing demand for sustainable and healthier meat alternatives has led to interest in plant-based patties. Therefore, this study examines the potential of banana pulp and peel as ingredients in plant-based patties to replace traditional chicken patties, focusing on their nutritional, physicochemical, and sensory properties. Three tested formulations: T1 (70 g banana pulp /100 g patties, w/w), T2 (70 g banana peel /100 g patties, w/w), and T3 (35 g banana pulp + 35 g banana peel/100 g patties, w/w), comparing them to a control (80 g chicken meat/100 g patties, w/w). Each patty was assessed for nutritional value, physicochemical properties (pH, color, water-holding capacity), antioxidant activity, and sensory qualities. Standard methods were used for nutrition and mineral analysis, while a 15-person panel conducted sensory testing. Key findings showed that T2 (banana peel) had the highest fiber (5.14 %), water-holding capacity (89.40 %), and antioxidant activity (35.66 %). T2 also had the highest potassium (768.35 mg/100 g) content but lower sodium and calcium levels. Additionally, T1 (banana pulp) was highest in carbohydrates (28.00 %) content. T3 had a balanced nutrient profile with moderate fiber (3.20 %) and antioxidant activity (32.49 %). The sensory testing results indicated that T2 scored 6.1 for overall acceptance and 5.5 for texture, close to the control's value 6.4 and 5.5, though the lower score for flavor was obtained in all treated samples compared to control. These findings demonstrate the feasibility of utilizing T2 as a low-calorie, fiber-rich, good textured and low oxidation prone plant- patties with potential health benefits. This study will be able to valorize the banana peel as by-product to manufacture sustainable meat analogues alternative to meat patties.http://www.sciencedirect.com/science/article/pii/S2772502225002380Product developmentMeat analoguesEco-friendlyBy-product utilizationSensory evaluation |
| spellingShingle | Sharmin Asha Md. Ashrafuzzaman Zahid Rashida Parvin Nutritional index evaluation of plant-based burger patties developed from banana by-products: Future meat analogues for consumer Applied Food Research Product development Meat analogues Eco-friendly By-product utilization Sensory evaluation |
| title | Nutritional index evaluation of plant-based burger patties developed from banana by-products: Future meat analogues for consumer |
| title_full | Nutritional index evaluation of plant-based burger patties developed from banana by-products: Future meat analogues for consumer |
| title_fullStr | Nutritional index evaluation of plant-based burger patties developed from banana by-products: Future meat analogues for consumer |
| title_full_unstemmed | Nutritional index evaluation of plant-based burger patties developed from banana by-products: Future meat analogues for consumer |
| title_short | Nutritional index evaluation of plant-based burger patties developed from banana by-products: Future meat analogues for consumer |
| title_sort | nutritional index evaluation of plant based burger patties developed from banana by products future meat analogues for consumer |
| topic | Product development Meat analogues Eco-friendly By-product utilization Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225002380 |
| work_keys_str_mv | AT sharminasha nutritionalindexevaluationofplantbasedburgerpattiesdevelopedfrombananabyproductsfuturemeatanaloguesforconsumer AT mdashrafuzzamanzahid nutritionalindexevaluationofplantbasedburgerpattiesdevelopedfrombananabyproductsfuturemeatanaloguesforconsumer AT rashidaparvin nutritionalindexevaluationofplantbasedburgerpattiesdevelopedfrombananabyproductsfuturemeatanaloguesforconsumer |