CARACTERÍSTICAS FÍSICO-SENSORIAIS DE PRODUTOS VEGETAIS ANÁLOGOS AOS HAMBÚRGUERES: UMA REVISÃO

Abstract

The first signs of meat-like products appeared in the mid-1900s, but only in the 21st century that these foods were highlighted, due to the vegan movements, vegetarians and sociocultural. These products are mainly originated by the values morals followed by some religions and by the awareness of a part of the population for the animal welfare, seeking to reduce the impacts caused in food production meat. The name given to these products is plant-based, being composed of like soy, peas, chickpeas, which are rich in protein. There are already foods plant-based commercials for this range of meat-restricted consumers, however the industries are in constant search, through researches and studies, of the improvement nutritional, technological and sensory characteristics. Among the meat products, the plant-based hamburgers are highlighted in the study, aiming at a greater similarity to the meat product. Thus, this work aimed to evaluate the physical-sensory characteristics of plant products similar to available hamburgers in the market, through comparative studies. Evaluating the studied literary content, it was It is possible to conclude that hamburger analogues are attractive products for different age groups. age, social and cultural, and can be considered a well-accepted product, due to most consumers are from the flexitarian group, another factor that stands out is the combination of one or more vegetables that can satisfy different sensory tastes of consumers.