ABSTRACT The growing demand for sustainable meat alternatives has increased interest in plant‐based burgers formulated with textured vegetable proteins (TVPs). This study aimed to develop and evaluate plant‐based burgers containing TVPs enriched with defatted baru flour (DBF), a Brazilian by‐product rich in proteins, lipids, and dietary fiber. Formulations were prepared using soy protein concentrate and vital wheat gluten, including four DBF levels and a control without DBF. Formulations E1 (4% DBF) and E16 (10% DBF) showed higher protein and lipid contents compared to the control, as well as a darker color. Sensory evaluation ( n = 87) indicated that these formulations achieved higher acceptance scores ( p < 0.05) for appearance, texture, and overall impression compared to the control. Microbiological analyses confirmed product stability during 60 days of frozen storage. Overall, the incorporation of defatted baru flour improved the nutritional and technological properties of plant‐based burgers. These results support the potential use of baru by‐product as a functional ingredient in plant‐based formulations, contributing to the valorization of native resources from the Cerrado biome.
Rebellato et al. (Mon,) studied this question.