One of the main challenges in the development of plant-based meat analogs is replicating the physicochemical and textural properties of conventional processed meat products. This issue has gained relevance due to the increasing global demand for alternative protein sources. Among these, plant proteins have achieved broad acceptance owing to their availability, functional versatility, and suitability for incorporation into diverse food matrices, such as plant-based burger patties. Moisture content and retention are critical quality parameters in the formulation of plant-based burger patties, as they directly influence consumer perception of freshness and overall product quality. juicy mouthfeel, which is characteristic of traditional meat-based patties. Nevertheless, moisture addition should be carefully evaluated, as an imbalance with the product´s structural texture can negatively affect sensory perception. The incorporation of water-holding ingredients is one of the most effective strategies to reduce water loss during the processing of plant-based burger patties. These ingredients—mainly hydrocolloids and plant-based protein isolates—exhibit a strong affinity for both free water and the structural components of the food matrix. However, the proportion and interaction of these water-holding agents must be carefully evaluated, as they may also introduce formulation challenges or compromise other functional and nutritional attributes of the final product. To investigate these effects, the present study evaluated formulations containing water (85% – 90%), pea protein isolate (5% - 10%), and a commercial hydrocolloid (5% - 10%) using an extreme vertices mixture design. The results indicate that hydrocolloid concentration significantly influences the water content of fried plant-based burger patties, resulting in a softer texture. However, this higher moisture content is also linked to an increased fat absorption during frying, with fat levels rising more than 15%. Furthermore, increasing level of added pea protein isolate improves in-vitro protein digestibility (thereby contributing to an enhanced nutritional profile. However, increased protein levels also lead to higher shear/compression force values (>300 N), negatively affecting texture. These findings highlight the dual impact of water-holding ingredients on the physicochemical and nutritional attributes of the plant-based burger patties. Therefore, precise adjustment of hydrocolloid and protein isolate concentrations is essential to optimize the balance between texture, moisture retention, fat content, and nutrient availability.
Portilla et al. (Tue,) studied this question.