Abstract
The present study investigated the effect of using various protein isolates of Vicia ervilia (L.) Willd. (Bitter vetch; Family: Fabaceae) in formulating plant burgers on physicochemical, sensory and microbial properties of the resulting plant-based protein products. The results indicated that the plant-based protein products in the formulation of which protein isolates produced based on salt extraction methods were used, had higher rates of protein, fat and oil. On the contrary, they had lower rates of carbohydrate and moisture in contrast to the plant-based protein products formulated using protein isolates produced based on isoelectric precipitation methods. The reason for the high amount of fat and protein in these treatments can be attributed to the isolates’ production conditions, high amount of oil diffused from the product in contrast to low oil retention and absorption capacity and low level of the measured moisture in comparison with the high protein content. In the current century, due to the uneven human population growth as well as the limited growth of animal resources, the debate about protein deficiency is particularly important in developing societies. Efforts for finding abundant and cheap herbal sources of protein have led to various researches regarding the use of some such less-known legumes in developing countries. In this regard, different protein isolates of Vicia ervilia have been used in the formulation of vegetable burgers to produce a new, inexpensive and productive plant protein product in the food industry.
Highlights
Legumes are enumerated amongst the most important plant sources rich in proteins and valuable nutritional biogenic compounds can be prepared from them when combined with cereals for the fact that they contain a considerable amount of high-grade protein (17% to 38%)
The present study investigated the effect of various V. ervilia protein isolates on the physicochemical, sensory and microbial properties of plant-based protein products within the format of a completely random statistical design in three replications
Fat: The analysis of the results of the present study indicated that the V. ervilia protein extraction method was significantly effective on the fat level of all the protein isolates (Table 1) the fat level of all the plant-based protein products
Summary
Legumes are enumerated amongst the most important plant sources rich in proteins and valuable nutritional biogenic compounds can be prepared from them when combined with cereals for the fact that they contain a considerable amount of high-grade protein (17% to 38%). Legumes can be used as rich sources of protein in the production of plant protein byproducts in the form of flour (50%-65% protein), concentrates (65%-90% protein) and/or protein isolates (over 90%) [1]. Commonly termed bitter vetch, belongs to legume family and the grains of this plant look red lentil when broken [2]. According to the producibility of this plant in Iran and its high percentage of protein content, its flours and protein byproducts can be evaluated in terms of performance characteristics and usability in food industry [3]. Protein is considered as one of the most substantial nutrients in the living beings’ nourishment and it can be supplied from two sources of plant-based and animalbased
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
