Ingeniería de un rendimiento similar al de la carne en hamburguesas vegetales: centrándose en las propiedades...

This study investigated the structural, cooking, and textural properties of beef and plant-based burger patties to identify factors governing meat-like behavior. Commercial and experimental plant-based burger patties were compared, and modified variants were developed by adjusting the particle size and content of textured vegetable protein (TVP) and by varying starch-based binders (potato starch, tapioca starch, and glutinous rice flour). Finer TVP particles increased cooking loss but improved internal uniformity, whereas higher TVP content enhanced network density and elasticity. Replacing potato starch with tapioca starch did not result in significant differences in the visual appearance, cooking loss, and texture profile of the patties. In contrast, glutinous rice flour, rich in amylopectin, increased cooking loss but produced a firmer texture upon cooling due to gel reorganization. Overall, TVP particle size, content, and binder type critically influenced the properties of plant-based burger patties. These findings provide mechanistic insights and formulation strategies for engineering next-generation plant-based burger patties having meat-like performance.

The online version contains supplementary material available at 10.1007/s10068-025-02060-1.