Innovation Owner
Miss PHINYADA CHUNUN
Student
Details
This study examines the physical and chemical properties of chickpeas and red beans to develop a plant-based burger that mimics the taste, texture, and nutritional profile of meat-based burgers.
In recent years, many people have shown greater interest in plant-based proteins because of their health benefits and lower impact on the environment. This study will look at the physical and chemical properties of chickpeas and red beans. It will also create a plant-based burger that tastes and feels similar to meat-based burgers while providing comparable nutrition.
We will steam the ingredients and then analyze important properties such as:
- Texture
- Color
- Water activity (aW)
- pH
- Water and oil retention capacity
Additionally, we will conduct a sensory evaluation to understand consumer preferences.
Objective
To study the physical and chemical characteristics of chickpeas and red beans, develop basic plant-based burger formulations, and analyze the impact of bean content on burger properties.
- Study the basic physical and chemical characteristics of two types of beans: chickpeas and red beans.
- Study the basic formulations of plant-based burgers made from chickpeas and red beans.
- Study the effect of bean quantity on the characteristics of the plant-based burgers.