CARACTERÍSTICAS NUTRICIONAIS E O IMPACTO NA SAÚDE HUMANA DE PRODUTOS VEGETAIS ANÁLOGOS DE HAMBÚRGUER

Abstract

The most well-known and successful meat substitutes are based on plant material, called plant-based. Among the meat products, the hamburger stands out for its high consumption. In view of the above, this review aims to present the analogous products of plant-based hamburgers, addressing the main nutritional and physicochemical aspects reported in different studies in the scientific literature. from the survey literature carried out in this work using the Science direct, Scopus and Google academic, in relation to the physicochemical properties, the plant-based hamburgers showed low values ​​of protein and lipids compared to the percentages described in the technical regulation on the identity and quality of hamburgers made from animal meat (protein: minimum 15% and lipids: maximum 23%), but all presented a potential source of carbohydrates and dietary fiber. In terms of nutrition, it can be concluded that legumes used in the production of plant-based hamburgers bring benefits to consumer health in relation to meat of animal origin, since they are considered sources of dietary fiber and bioactive compounds that act as antioxidants. These products can also help cardiovascular, bone health and weight and body fat control of those who consume them.