DEVELOPMENT OF A VEGAN CHICKPEA BURGER (CICER ARIETINUM L.) WITH THE ADDITION OF ORA-PRO-NOBIS (PERESKIA ACULEATA MILLER)

• DOI: https://doi.org/10.22533/at.ed.1595332520119

• Palavras-chave: -

• Keywords: Vegan burger; chickpea; ora-pro-nobis; PANC; unconventional edible plants.

• Abstract: The reduction in meat consumption and the growing number of vegetarian, vegan, and flexitarian consumers have intensified the demand for nutritionally adequate plant-based products made with natural ingredients and lower environmental impact. In this context, unconventional edible plants (PANC), such as Pereskia aculeata Miller (ora-pro-nobis), stand out due to their high content of proteins, fiber, and micronutrients. This study aimed to develop a vegan burger based on chickpea flour enriched with ora-pro-nobis powder and to evaluate its nutritional and sensory characteristics. After standardizing the formulation, containing 8.12% ora-pro-nobis, centesimal analyses identified 55.07% (±0.05) moisture, 3.26% (±0.01) ash, 10.31% (±0.05) protein, 8.11% (±0.01) lipids, 5.02% (±0.20) fiber, and 18.20% (±0.22) carbohydrates, enabling the elaboration of nutritional information in accordance with current regulations. Sensory analysis conducted with 76 participants showed good acceptance for flavor (78%), odor (89%), texture (78%), and overall impression (78%), while appearance received 67%, possibly due to the green coloration characteristic of the plant. Overall, the burger exhibited favorable nutritional and sensory characteristics, particularly in its protein and fiber content, which was achieved without supplementation, positioning it as an adequate and promising plant- based alternative. The formulation contributes to encouraging the use of PANC in food and meets the growing demand for healthier and more sustainable plant-based products.