Viability of fructooligosaccharides as substitutes for methylcellulose reduction in plant-based burgers

Population growth and the increased enthusiasm for vegan, vegetarian, and flexitarian diets have driven the global demand for plant-based meat alternatives. In particular, the demand for textured soybean burgers has increased due to their high protein content and convenience. However, to mimic the texture and organoleptic sensations of meat burgers, high concentrations of refined hydrocolloids are often used as binding agents, especially methylcellulose. This has led to a certain rejection by consumers, who prefer healthier, more nutritious and sustainable products. To offer an alternative to the meat analogues sector, the effect of methylcellulose reduction, through the incorporation of fructooligosaccharides (FOS) as a prebiotic fibre binder, on the textural and sensory properties of texturised soybean burgers, were studied. For this purpose, four formulations of soybean burgers were prepared: control sample (C), with a regular 3% methylcellulose gel as the only binder, and three formulations with a reduced amount of methylcellulose gel; reduced 1 (2.5% methylcellulose and 2g FOS, RG1-2F), reduced 2 (2% methylcellulose and 4g FOS, RG2-4F) and reduced 3 (1.5% methylcellulose and 6 g of FOS, RG3-6F). The results showed that soybean burgers with higher FOS concentration presenting a lower water holding capacity, softer and adhesive texture, and a more pronounced impact on organoleptic properties than the control sample. The RG1-2F burger presented technological and sensory properties similar to the control. Therefore, the addition of FOS improved the adhesive bonding of the rest of the ingredients, making it possible to produce plant-based burgers reduced in refined binders such as methylcellulose.