DESIGNING A HEALTHIER VEGAN KIBBEH: THE INFLUENCE OF INGREDIENTS AND PROCESSING

The market for plant-based products has expanded; however, many meat analogues have complex formulations, high fat and sodium contents, and rely on additives to reproduce the sensory and technological characteristics of traditional products. This study aimed to optimize a vegan kibbeh formulation (RF) by incorporating natural ingredients and modifying processing conditions and to evaluate its physicochemical, technological, and sensory properties compared with an original formulation (OF) and a commercial product (CP). The OF, prepared with bulgur wheat, lentils, cassava flour, and textured soy protein, was reformulated by adding psyllium and beetroot powder, replacing cassava flour with wheat flour, and increasing the proportion of ground textured soy protein. Proximate composition, pH, instrumental color, cooking loss, and hardness were determined. Acceptance, purchase intention, and sensory profile using the Check-All-That-Apply (CATA) method were evaluated by 102 untrained consumers (CAAE 93122725.5.0000.5395). Data were analyzed by analysis of variance and Tukey’s test, while CATA descriptors were assessed using Cochran’s test and correspondence analysis. The RF had higher moisture than the OF (60.64% vs. 57.41%) and lower cooking loss (14.24% vs. 16.50%), indicating greater water retention, mainly attributed to psyllium. Its lipid content was 3.00%, lower than that of the CP (12.99%), while total dietary fiber reached 8.62 g/100 g. Reformulation increased hardness from 14.57 to 20.40 N, making the RF statistically similar to the CP (25.25 N). Beetroot powder reduced lightness and increased redness, resulting in an external color similar to that of the CP. Overall acceptance increased from 4.16 for the OF to 4.88 for the RF on a seven-point scale, corresponding to 69.7% acceptability, while purchase intention increased from 2.52 to 3.16. Significant improvements were also observed in appearance, flavor, and texture. However, the RF was still associated with dry, brittle, and grainy characteristics. The combined use of psyllium, wheat flour, and beetroot powder improved water retention, structure, color, and acceptance without synthetic additives. Further studies should prioritize increasing juiciness and reducing brittleness.