Effect of Textured Plant Protein Granulation and Presence of Dried Plant Ingredients on Physicochemical Properties of Soy-Based Burger

Meat analogues have gained high interest from consumers, food producers and the scientific community due to their potential to be a sustainable alternative to traditional meat products. This study investigated the effect of textured soy protein granulation on the structural and biochemical properties of plant-based burgers. Additionally, the incorporation of bioactive plant ingredients, including pomegranate, cardamom, juniper, and carrot powders, was examined for their influence on antioxidant capacity and lipid oxidation during storage. The results demonstrated that larger protein granulation (4-6 mm) enhanced burger hardness and springiness and increased cooking-induced weight loss. The addition of plant-derived bioactive ingredients improved oxidative stability and functional properties, indicating their potential role in extending shelf life and improving product quality. This research provides important knowledge on the role of product formulation and the use of bioactive ingredients in the development of high-quality meat analogues with acceptable physic-chemical properties.