Evaluating Konjac glucomannan as an effective methylcellulose alternative in plant-based burger patties

Abstract This study investigates konjac glucomannan (KGM) as a more natural substitute to methylcellulose (MC) in plant-based burger patties (PBPs). The novelty lies in the in-situ deacetylation of KGM during PBP production, allowing the use of a natural polysaccharide while achieving MC-like texture in PBPs. Model PBP formulations containing KGM (1–4%, w/w) and various salts (Ca(OH)₂, Na₂CO₃, CaCl₂) were compared to commercial MC-containing counterparts through texture analysis, microstructural imaging, sensory evaluation, and cooking loss measurements. The optimal texture was obtained with 2% KGM and 0.5% Ca(OH)₂, where KGM was highly deacetylated, which may promote interactions with other macromolecules. Microstructural analysis revealed micropores in the hardest KGM-based PBPs, resembling those in MC-containing samples, suggesting the formation of a three-dimensional network possibly contributing to improved texture. Sensory evaluation correlated strongly with instrumental texture measurements, further confirming KGM’s effectiveness. Despite differing molecular mechanisms, KGM (2%) with the addition of salts replicated the textural properties of MC (2%). These findings demonstrate that in-situ deacetylated KGM is a promising natural alternative for enhancing the texture of plant-based meat analogues, offering a natural substitute for MC without compromising quality.