Effect of Textured Plant Protein Origin on Physicochemical Properties, Volatile Profile and Consumer Acceptability of Plant-Based Burgers

Developing plant-based burgers with meat-like quality characteristics remains a technological challenge due to the diverse functional properties of plant proteins and their interactions with other ingredients during processing. This study provides a comprehensive characterization of three types of plant-based burgers made from soy, pea, and wheat proteins, which are analogues of traditional meat burgers. A multidimensional analytical approach highlights the relationships between protein origin, heat treatment, and product quality. Instrumental measurements of physical properties (color L*, a*, b*; texture) and chemical properties (volatile compound profile analysis and determination of polycyclic aromatic hydrocarbons (PAHs)) of the tested meat analogues were carried out for food toxicology and food-quality assessment. A consumer acceptability test with untrained participants included the evaluation of six sensory attributes. Wheat burgers were distinguished by the highest lightness L* and proportion of yellow b*, but the lowest hardness and springiness. Soy burgers were the darkest, with the highest hardness and elasticity. PAH profile indicated the lowest total “heavy” PAHs in pea burgers. Pea burgers obtained the best results in the consumer acceptability test with untrained participants regarding texture and overall appearance. The comparative evaluation of soy, pea, and wheat protein matrices demonstrates that different plant protein sources influence the quality attributes of plant-based meat analogues in distinct ways. These matrix-dependent differences provide useful insights for selecting appropriate protein systems and processing strategies to improve texture, safety, and consumer acceptability.