DEVELOPMENT AND PHYSICOCHEMICAL CHARACTERIZATION OF A PLANT-BASED BURGER BASED ON JACKFRUIT MEAT ENRICHED WITH OKRA PEEL FLOUR

The growing demand for plant-based food alternatives has encouraged the development of new products using plant-derived raw materials, combining innovation, resource utilization, and food diversification. Jackfruit meat presents characteristics that support its use as a base for meat analogue products, while okra peel flour may contribute to product structure and promote the utilization of a plant material that is commonly discarded. This study aimed to develop and characterize a plant-based burger based on jackfruit meat enriched with okra peel flour, evaluating its physicochemical and spectroscopic characteristics. Two formulations were prepared using the same base of jackfruit meat and okra peel flour. Both initially received 100 mL of water, with F1 prepared using cornmeal and F2 using rice flour. Subsequently, an additional 100 mL of water was added to F2, resulting in a total of 200 mL of water in this formulation. The formulations were evaluated for pH, titratable acidity, moisture, and instrumental color. Fourier-transform infrared spectroscopy (FTIR) was also performed on F1. The pH values were 5.50 for F1 and 5.55 for F2, while titratable acidity values were 2.17 ± 0.15% and 2.60 ± 0.10%, respectively. Moisture contents were 45.63 ± 1.53% for F1, prepared with cornmeal, and 43.51 ± 3.48% for F2, containing rice flour. In the instrumental color analysis, F1 presented L* = 13.74 ± 0.18, a* = 17.96 ± 3.10, and b* = 10.00 ± 0.69, whereas F2 presented L* = 17.05 ± 0.48, a* = 21.54 ± 0.61, and b* = 10.96 ± 0.95. Chroma values were 22.03 ± 0.54 for F1 and 24.18 ± 0.51 for F2, while hue angle values were 26.98 ± 1.49 and 26.97 ± 2.38, respectively. The FTIR spectrum of F1 showed bands at approximately 3316, 2924, 2855, 1746, 1650, 1456, 1377, 1155, 1078, and 1018 cm⁻¹, associated with functional groups present in plant-based matrices, including water, organic compounds, and carbohydrates. The results enabled the characterization of both formulations according to the evaluated physicochemical parameters and revealed differences mainly in color and acidity. Thus, the development and characterization of a plant-based burger using jackfruit meat and okra peel flour demonstrate the potential for combining these ingredients in a food product, contributing to the utilization of plant materials that would otherwise be discarded, the valorization of raw materials, and the diversification of new food products.