ArticleJournal of food science2026
The Incorporation of Sorghum and Cowpea Protein Isolate Into Plant-Based Burgers Improved Their Physicochemical and Sensory Properties.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study aimed to evaluate the consumer acceptance test, purchase intention, and physicochemical and technological properties of cooked plant-based burgers formulated with sorghum and cowpea protein isolate, compared with a commercial burger (CO). Five formulations were tested: F1 (tannin-free sorghum, 19% protein), F2 (tannin-rich sorghum, 19%), F3 (tannin-free sorghum, 24%), F4 (tannin-rich sorghum, 24%), and CO (commercial hamburger made from soy). No differences were observed between sample F1 and the CO regarding color preference, flavor, texture, and overall impression. Sample F2 was selected for further analysis due to its equivalent protein content and the presence of tannins in its composition, as well as exhibiting aroma, flavor, and overall impression similar to CO. Following sensory screening, only the two most accepted formulations were selected for physicochemical and technological characterization. F1 and F2 showed excellent sources of protein, dietary fiber, iron, and zinc. F2 presented the highest tannins, p-coumaric and ferulic acids, 7-methoxyapigeninidin, and antioxidant capacity, with lower pH and higher mechanical resistance. Burgers formulated with sorghum and cowpea protein isolate proved to be promising for the development of meat analogues, with the presence of anthocyanins and phenolic acids contributing to the improvement of nutritional, technological, and sensory properties. PRACTICAL APPLICATIONS: Sorghum and cowpea protein isolates are sustainable alternatives for meat analogues. Tannin-rich sorghum burgers showed higher phenolics, anthocyanins, and antioxidant capacity. Sorghum-based burgers provided high protein, fiber, iron, and zinc contents.
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