Baruburger, a plant-based choice produced with by-products: nutritional value and technological characteristics

Abstract

The population is increasingly seeking healthier products rich in nutrients such as high-quality proteins, dietary fibers, and polyphenols, which have the potential to be used as food ingredients aimed at promoting health, environmental sustainability, and circular economy practices. To develop a meat analog, this study uses raw materials from baru by-products, such as epicarp, mesocarp, and baru meal. The study evaluates its nutritional properties, creates a nutritional table for the vegetable burger based on the labeling information of the ingredients used in the formulation process, and assesses cooking yield, diameter, thickness reduction, and color to characterize the product. The results for the nutritional table indicated that formulation F6 (40% baru meal + 40% epicarp and mesocarp) contained protein (12.87 g/80 g), dietary fiber (13.79 g/80 g), and a low fat content (5.44 g/80 g). Formulation F4 showed the lowest cooking loss (7.36%), a diameter reduction of 0.78%, and a thickness reduction of 0.87%. Regarding the color analysis, formulations F3, F5, F6, F7, F8, and F10, which contained higher amounts of baru by-products, had a* values ranging from 9.11 to 9.33, indicating that these vegetable burgers tended to have a more reddish-brown color. Baru by-products represent an important vegetable raw material with the potential to benefit from its entire value chain, promoting sustainable products with high nutritional quality.