The Use of a mix of spices and linseed flour in a vegetable burger product with reduced sodium content

Authors

  • Thalita Azevedo Cabral Department of Nutrition, Centro Universitário Governador Ozanam Coelho (UNIFAGOC), 36.506-022, Ubá-MG, Brazil. https://orcid.org/0000-0001-6265-0840
  • Nathália Lanchin Barreiro Department of Food Science and Technology, Federal Institute of Education Science and Technology of Southeast Minas Gerais Rio Pomba campus, 36.180-000, Rio Pomba-MG, Brazil. https://orcid.org/0000-0003-1468-440X
  • Dímilly Guimarães Caldoncelli Franco Department of Animal Science, Federal Institute of Education Science and Technology of Southeast Minas Gerais campus Rio Pomba, 36.180-000, Rio Pomba-MG, Brazil. https://orcid.org/0009-0005-0070-9022
  • Eduardo Mendes Ramos Department of Food Science and Technology, Federal University of Lavras, 37.203-202, Lavras-MG, Brazil. https://orcid.org/0000-0002-8240-8151
  • Augusto Aluísio Benevenuto Junior Department of Food Science and Technology, Federal Institute of Education Science and Technology of Southeast Minas Gerais Rio Pomba campus, 36.180-000, Rio Pomba-MG, Brazil. https://orcid.org/0000-0002-4276-7141
  • Frederico Souzalima Caldoncelli Franco Instituto Federal de Educação Ciência e Tecnologia do Sudeste de Minas Gerais campus Rio pomba

DOI:

https://doi.org/10.14808/sci.plena.2025.101501

Keywords:

vegetable burger, fat reduction, condiments

Abstract

A vegetable burger product with added spices and brown linseed flour and reduced sodium content was developed. Four formulations were produced: F1 (vegetable burger product); F2 (vegetable burger product with spices); F3 (vegetable burger product with linseed flour); F4 (vegetable burger product with spices and linseed flour). The microbiological, physico-chemical, technological, color index and texture parameters were analyzed. The results of the microbiological analyses complied with the legislation. In the physicochemical analysis, the spices reduced moisture and increased ash, while linseed reduced lipids and increased ash. In the technological analyses, the spices reduced shrinkage and linseed reduced yield and CRA. As for the color index, the spices reduced the L*, a*, b* and C* indices, making the formulations darker. In terms of texture analysis, the spices increased hardness, elasticity and chewiness, while linseed increased cohesiveness and chewiness. The conclusion is that it was possible to produce a vegetable burger product based on soy protein with the addition of linseed flour and spices with satisfactory characteristics, favoring increased consumption of vegetable protein.

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Published

2025-11-21

How to Cite

Cabral, T. A., Barreiro, N. L., Franco, D. G. C., Ramos, E. M., Benevenuto Junior, A. A., & Souzalima Caldoncelli Franco, F. . (2025). The Use of a mix of spices and linseed flour in a vegetable burger product with reduced sodium content. Scientia Plena, 21(10). https://doi.org/10.14808/sci.plena.2025.101501

Issue

Vol. 21 No. 10 (2025): Outubro/October 2025

Section

Articles

License

Copyright (c) 2025 Thalita Azevedo Cabral, Nathália Lanchin Barreiro, Dímilly Guimarães Caldoncelli Franco, Eduardo Mendes Ramos, Augusto Aluísio Benevenuto Junior, Frederico Souzalima Caldoncelli Franco

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