Development of Plant-based Burger Patty: Nutritional and Sensory Evaluation of a Novel Oats, Black Gram and Quinoa Formulation

Abstract

Background: This study aimed to develop a sustainable, plant-based burger patty using oats (70%), quinoa (20%), and black gram (10%) to provide a nutritious, clean-label alternative to conventional meat patties. Methods: The formulation was enhanced with Indian spices and evaluated for nutritional composition, sensory attributes, microbial shelf life, instrumental texture, cost, and environmental impact. Texture Profile Analysis (TPA) and 9-point hedonic sensory evaluation were performed. Results: The patty contained 15.4 g protein, 0.88 g fat, and 165.8 kcal per 100 g serving. Sensory scores for taste and overall acceptance exceeded 8.0/9.0. TPA revealed hardness of 28.4 N and chewiness of 15.4 N·mm. Microbiological stability was maintained for 5 days. Carbon footprint was 107 g CO₂e, and production cost was ₹18/patty. Conclusion: This functional product shows high consumer acceptability and low environmental impact, supporting the growing demand for climate-responsible plant-based diets. This work contributes to functional food innovation by proposing a scalable, nutritious, and environmentally responsible plant-based protein product suitable for the growing vegetarian and vegan markets.