Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities
Burgers have become a staple of global cuisine and can have several different versions and combinations. For example, hybrid burgers have a percentage of animal protein in their formulation, while plant-based burgers contain 100% plant-based proteins. Therefore, the aim of this study was to investig...
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| Format: | Article |
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MDPI AG
2024-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/23/3855 |
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| author | Ziane da Conceição das Mercês Natalia Maldaner Salvadori Sabrina Melo Evangelista Tatiana Barbieri Cochlar Alessandro de Oliveira Rios Viviani Ruffo de Oliveira |
| author_facet | Ziane da Conceição das Mercês Natalia Maldaner Salvadori Sabrina Melo Evangelista Tatiana Barbieri Cochlar Alessandro de Oliveira Rios Viviani Ruffo de Oliveira |
| author_sort | Ziane da Conceição das Mercês |
| collection | DOAJ |
| description | Burgers have become a staple of global cuisine and can have several different versions and combinations. For example, hybrid burgers have a percentage of animal protein in their formulation, while plant-based burgers contain 100% plant-based proteins. Therefore, the aim of this study was to investigate the emerging trends and challenges in the formulation of hybrid and plant-based burgers, with an emphasis on new ingredients and the evaluation of their physical, chemical, and sensory properties. An integrative literature review on alternative burgers to meat ones was carried out, focusing on hybrid products (meat + plant-based) and fully plant-based burgers. The studies analyzed show that plant-based and hybrid burgers can be developed with different protein sources, such as soybeans, white beans, textured peas, pseudocereals, and cashew nuts, with good nutritional and sensory characteristics. While hybrid burgers combine meat and plant-based proteins to reduce saturated fats, plant-based burgers show equal promise, with a high protein and fiber content, a lower fat content, and good sensory acceptance. However, despite the market potential of these products, there are challenges to be overcome, among which are their texture and flavor, which are essential characteristics of animal-meat burgers. Another point to take into account is the diversity of preferences among consumers with different beliefs or eating styles: vegans, for example, do not prefer a product that is very similar to meat, unlike flexitarians, who seek products which are similar to animal meat in all attributes. |
| format | Article |
| id | doaj-art-b6f1db12acf441ecb374f7b8ea236a83 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-b6f1db12acf441ecb374f7b8ea236a832025-08-20T02:38:45ZengMDPI AGFoods2304-81582024-11-011323385510.3390/foods13233855Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory QualitiesZiane da Conceição das Mercês0Natalia Maldaner Salvadori1Sabrina Melo Evangelista2Tatiana Barbieri Cochlar3Alessandro de Oliveira Rios4Viviani Ruffo de Oliveira5Postgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90610-264, RS, BrazilPostgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90610-264, RS, BrazilPostgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90610-264, RS, BrazilPostgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90610-264, RS, BrazilInstitute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 91509-900, RS, BrazilPostgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90610-264, RS, BrazilBurgers have become a staple of global cuisine and can have several different versions and combinations. For example, hybrid burgers have a percentage of animal protein in their formulation, while plant-based burgers contain 100% plant-based proteins. Therefore, the aim of this study was to investigate the emerging trends and challenges in the formulation of hybrid and plant-based burgers, with an emphasis on new ingredients and the evaluation of their physical, chemical, and sensory properties. An integrative literature review on alternative burgers to meat ones was carried out, focusing on hybrid products (meat + plant-based) and fully plant-based burgers. The studies analyzed show that plant-based and hybrid burgers can be developed with different protein sources, such as soybeans, white beans, textured peas, pseudocereals, and cashew nuts, with good nutritional and sensory characteristics. While hybrid burgers combine meat and plant-based proteins to reduce saturated fats, plant-based burgers show equal promise, with a high protein and fiber content, a lower fat content, and good sensory acceptance. However, despite the market potential of these products, there are challenges to be overcome, among which are their texture and flavor, which are essential characteristics of animal-meat burgers. Another point to take into account is the diversity of preferences among consumers with different beliefs or eating styles: vegans, for example, do not prefer a product that is very similar to meat, unlike flexitarians, who seek products which are similar to animal meat in all attributes.https://www.mdpi.com/2304-8158/13/23/3855pattiesplant-based burgersmeat analogshybrid burgers |
| spellingShingle | Ziane da Conceição das Mercês Natalia Maldaner Salvadori Sabrina Melo Evangelista Tatiana Barbieri Cochlar Alessandro de Oliveira Rios Viviani Ruffo de Oliveira Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities Foods patties plant-based burgers meat analogs hybrid burgers |
| title | Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities |
| title_full | Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities |
| title_fullStr | Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities |
| title_full_unstemmed | Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities |
| title_short | Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities |
| title_sort | hybrid and plant based burgers trends challenges and physicochemical and sensory qualities |
| topic | patties plant-based burgers meat analogs hybrid burgers |
| url | https://www.mdpi.com/2304-8158/13/23/3855 |
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