DEVELOPMENT, CHEMICAL AND PHYSICAL CHARACTERIZATION OF A VEGETABLE BURGER BASED ON SORGHUM AND COWPEA PROTEIN ISOLATE

The increasing demand for healthy food grown in sustainable systems has driven the development of plant-based meat analogues. In this context, sorghum and cowpea protein isolate (CPI) stand out as promising ingredients due to their tolerance to water stress, and bioactive and technological properties. The objectives of this study were the development and chemical and physical characterizations of vegetable burgers based on CPI and sorghum grains with (HCT) and without tannins (HST) and the comparison with a similar commercial product (HCO). The formulations were developed with 19% protein, based on the requirement established by Brazilian legislation. Analyses of proximate composition, iron (Fe), pH, antioxidant capacity (TEAC), total anthocyanins, phenolic acids, color, water activity (aW), cooking yield (RC), cooking loss (BW), moisture retention (RU), diameter reduction (RD), texture profile (TPA) (hardness, chewiness, gumminess and cohesiveness) and cutting force were performed. HST and HCT showed adequate protein levels (19%), and can be classified as high protein source and high iron content (69% and 66%), supplying more than the daily recommendation, in addition to lower lipid levels, compared to HCO. HCT stood out for its higher content of phenolic acids (especially ferulic and p-coumaric) and anthocyanins and high antioxidant capacity, due to the presence of tannins in sorghum grains