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Full Research Article

Standardization and Assessment of Nutritional, Textural and Sensory Qualities of Lentil Burger Patty Mix

S
Shailja Durgapal1,*
0009-0005-4423-0494
A
Archana Kushwaha1
M
Meenal1
S
Sarita Srivastava1
N
N.C. Shahi2
A
Anil Kumar3
1Department of Food and Nutrition, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, Uttarakhand, India.
2Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, Uttarakhand, India.
3Department of Plant Breeding and Genetics, BAC, Bihar Agricultural University, Sabour-813 210, Bihar, India.

ABSTRACT

Background: In order to overcome the problem of obesity an idea of developing a healthy snack option was put forth and this resulted in developing a convenience ready-to-reconstitute burger patty mix utilizing 100% whole lentil flour.

Methods: The mix was standardized for processing pre-treatment of lentil, the type and amount of binding agent to be used, proportion of addition of onion flakes, spice mixture and binding agent. The lentil burger patty mix was evaluated for its nutritional, textural and sensory quality of developed patties against conventional prototype using potato powder as control. A storage study was undertaken to assess the shelf life of the lentil burger patty mix by monitoring changes in proximate composition and physico-chemical characteristics over a 6-month storage period.

Result: It was observed that lentil burger patty mix had significantly (p≤0.05) higher fat, protein, fiber, iron and chromium in comparison to control potato burger patty mix. The lentil burger patties had statistically similar acceptability as potato burger patties. Statistical analysis indicated no significant differences in the measured parameters during six months of storage of the lentil burger patty mix under ambient conditions.

INTRODUCTION

Obesity has emerged as one of the most prevalent lifestyle diseases in India with an obese population of 135 million (Ahirwar and Mondal, 2019). Lack of physical activity combined with sedentary lifestyle and excess consumption of energy rich food are the major factors responsible for this condition. Unhealthy dietary habits, such as skipping breakfast, frequently consuming highly processed and calorie-dense foods between meals, eating while watching TV, regularly consuming foods high in fat, sugar and salt (HFSS foods), frequently eating out and emotional eating have been linked with excess body fat accumulation. Adolescents of developing countries are no exception to this faulty food habits. Several reports showed that majority of Indian adolescents and school going children consume three or more servings of energy-dense snacks daily (Rathi et al., 2017; Singh et al., 2006). Incorporation of pulses in diet increases nutrient intake and has been proven to reduce waist circumference (Venn et al. 2010) as well as lower the risk of heart disease (Ha et al., 2014), hypertension (Jayalath et al., 2014; Ndanuko et al., 2016) and type 2 diabetes (Satija et al., 2016).
       
Lentils, being a nutritionally rich legume, are recognized not only for their high protein and dietary fibre content but also for their antioxidant and health-promoting properties, making them suitable ingredients for the development of functional foods (Kiran et al., 2020). Owing to their high amino acid composition, particularly lysine and arginine, lentil can effectively complement cereal proteins, thereby enhancing overall protein quality of the food. Consequently, lentils represent a vital source of protein in regions with predominantly vegetarian diets, including West Asia and the Indian subcontinent. Additionally, they are characterized by a low glycaemic index and are naturally gluten-free, making them beneficial for individuals with metabolic disorders such as diabetes, cardiovascular disease and celiac disease.
       
Snacks, the small portion of food eaten between the meals, traditionally are rich in energy. Majority of vegetable-based snacks available in the Indian food markets include potato as their inevitable ingredient. Pulses-based snacks are rich in essential nutrients, including protein, dietary fibre, iron, folate and potassium, while being low in fat and cholesterol-free. These characteristics make them a healthy alternative to both meat and conventional starch-based alternative. These are also a good choice for vegetarian, vegan and gluten free diets. High-calorie, high-fat meaty snacks such as burgers and sausage with lentil-based products or combining meat with lentils have been suggested to reduce fat and calorie content, making it nutrient dense in addition to environmental benefits (Chaudhary and Tremorin, 2020).
       
A burger is a very popular, versatile and highly preferred snack, globally. Historically, along with being a savoury dish, it can be considered a healthy snack as it constitutes cereals, vegetables and cheese. Across the world, burgers generally contain a minced meat-based patty but in India, with a large vegetarian population, meat-based patty has been mostly replaced with potato-based patty. Potato-based patty is energy dense and makes the burger to be only calorie rich and low in nutrients. In recent years, food manufacturers have increasingly focused on meeting the consumer demand for convenient, low-fat and protein rich food options, particularly for vegetarian populations. The shift is driven by growing health consciousness among consumers, leading to a wider availability of products that are low in fat, salt and cholesterol, while being nutrient rich and healthy at the same time.
       
Considering the health benefits of pulse-based foods and rising demands for healthier snack options, there is considerable potential for the introduction of inexpensive, nutritionally enhanced and sensorially acceptable products. In this context, the present study aimed to develop a ready to reconstitute burger patty mix, utilizing lentil as a primary ingredient, with an objective of formulating a convenient and nutrient dense snack.

MATERIALS AND METHODS

The study was conducted in the Department of Food and Nutrition, College of Home Science in G.B. Pant University of Agriculture and Technology, Pantnagar from March, 2019 to January, 2020.
 
Procurement of raw materials
 
Lentil seeds (variety PL-8) were procured from Crop Research Centre, Pantnagar. Onions, garlic, potatoes, refined oil, arrowroot, salt and spices were procured from the local market in Pantnagar.
 
Processing of onion
 
Defective onion bulbs were removed by manual sorting and the selected bulbs were stored under ambient conditions (Temperature 27-32°C, Relative Humidity 40%) until further use. The onions were peeled using a stainless-steel knife and thoroughly washed both before and after peeling. Excess surface moisture was removed using blotting paper. The peeled onions were then chopped manually in to uniform flake size (9 mm) using a food-grade chopper [Prestige 3.0 Plastic Veggie Cutter, TTK Prestige Limited, Hosur (India)]. The onion flakes were dried in a hot air oven (Sanco, India) at 70°C for 8 hours at a drying density of 0.15 g/cm3 until a  crisp texture was achieved. The dried onion flakes were subsequently packed in low-density polyethylene (LDPE) pouches, sealed and stored in air-tight containers at room temperature.
 
Processing of garlic
 
Fully mature garlic bulbs, free from greening and sprouting and exhibiting firm texture, were manually selected to ensure uniformity in size and shape. The selected bulbs were thoroughly cleaned to remove adhering dust and any foreign matter. Subsequently, the clean bulbs were separated into individual cloves and winnowed to eliminate the residual dirt. The cloves were then graded and only medium sized cloves were used for further processing. The outer peel was carefully removed off manually, ensuring that the surface of clove remained intact. The peeled cloves were sliced into 2-3 mm thickness, using a stainless steel knife to enhance the surface area and facilitate quick drying. Drying was done at 60°C for 3 hours with a drying density of 0.07 g/cm3 till friable. Dried garlic pieces were ground in a grinder (Remi Anupam Mixie andheri, Mumbai, India) to pass through 60- mesh sieve. Garlic powder was packed in LDPE pouches and sealed pouches were kept in air-tight containers at room temperature.
 
Processing of potato
 
Uniform sized potatoes, free from any visible signs of infection or infestation were thoroughly washed under running tap water to remove adhering soil, dust and other impurities. The cleaned potatoes were pressure cooked for 10 minutes, followed by peeling and grating, using a stainless steel grater. The grated material were evenly spread as a uniform single layer (spread density 0.15 g/cm3) on perforated polyethylene lined sheet trays and dried in a hot air oven at 60°C for 7 hours until a crumbly texture was obtained. The dried samples were then ground using an electric grinder (Remi Anupam Mixie andheri, Mumbai, India) and passed through a 40-mesh sieve to obtain uniform flour. The potato flour was packed in LDPE bags and sealed and kept in air-tight container.
 
Standardization of product formulation
 
Standardization for optimum soaking time for given variety of lentil seeds
 
The optimum soaking time of seeds, which influences the cookability of legumes, was determined based on the time required to attain maximum seed hydration, indicated by negligible changes in weight of soaked seeds. Lentil seeds were soaked with water at room temperature, using a water to seed ratio of 3:1 (v/w) for durations of 1, 2, 3, 4, 5 and 6 hours. Maximum water absorption was observed after 6 hours of soaking, which was therefore considered as the optimum soaking time.
 
Preliminary testing for selection of processing pre-treatment for lentil grains
 
Processing treatments determine the cooking quality and acceptability of patties developed from lentil flour. After extensive survey of literature various methods viz. sand roasting, soaking, pressure cooking and steaming after soaking, were selected for preliminary testing for selection of appropriate processing pre-treatment of lentil grains suitable for making patties afterwards from them. After different processing pre-treatments, lentil grains were dried at 60°C for 8 hours in a tray drier (density 0.15 g/cm3) followed by grinding in Wiley mill (Sonar, India). Lentil flour thus obtained was kept in LDPE bags and sealed before storing it in air-tight containers till further use.
       
During this phase, the dough/patties prepared with differently pre-treated lentil seeds were assessed by an expert team for handling characteristics during mixing and molding. Subsequently, sensory evaluation was carried out using a standardized score card method.
       
An expert panel of five members assessed the acceptability of the different types of coded burger patties developed in each trial through 5-point score card. Acceptability was assessed for various sensory characteristics viz. appearance (how it appears just by looking at it), texture (how it appears, feels on touching and sounds on breaking), colour (having a desirable golden brown colour), flavour (desirable taste and aroma for lentil-product), off-flavour (undesirable flavor) which might be due to overcooking, undercooking or improper addition of any ingredient, mouthfeel (how it feels like in mouth while eating i.e. the texture it gives inside mouth), aftertaste (a peculiar and undesirable taste in mouth after consumption), moistness (degree of moistness the patty feels in the mouth and how much moisture it releases in the mouth after chewing), crumbliness (easily break into crumbs or small fragments while breaking), crispiness (being hard but easily breakable) and firmness (stable enough to hold itself well while consumption) as described by the criteria mentioned in parenthesis. The results of subjective evaluation of patties prepared by the mentioned pre-treatments showed that processing pre-treatment involving soaking of lentil seeds for 5 h and subsequent steaming for 15 minutes gave the best acceptable results (Table 1).

Table 1: Sensory evaluation of developed lentil patties from differently processing pre-treatments given to lentil seeds.


 
Trial for selection of appropriate binding agent for burger patty
 
Trials were conducted to select appropriate binding agent (corn flour, arrowroot powder, potato powder or refined wheat flour) in the raw mixture for their optimization in the formulation of patties. On the basis of sensory evaluation results, arrowroot powder @15 g per 100 g of mix was found most acceptable as it added no taste of its own and had a good binding property (Table 2).

Table 2: Results of trial for selection of appropriate binding agent for patty.


 
Standardization of salt and spice mixture
 
The standardization of the formulation was carried out by conducting trials using different levels of salt and spices. The standardized salt and spice mixture is presented in Table 3. The standardized mix of burger patty mixes (LBPM and CBPM) developed under the study is given in Table 4. All the ingredients such as lentil flour/potato powder, onion flakes, arrowroot powder, salt and spice mixture were mixed well and two mixes (lentil burger patty mix, LBPM; control burger patty mix, CBPM) were prepared.

Table 3: Standardized salt and spice mixture.



Table 4: Composition of burger patty mixes (LBPM and CBPM) (g per 100 g).


 
Preparation of burger patties
 
The dry mixes were mixed manually for 2 minutes for uniform mixing and the mixes LBPM and CBPM were reconstituted in 100 ml and 70 ml warm water (temperature: 75°C) for ten minutes, respectively and patties were prepared by using food grade round shaped patty mold (6.35 cm long and 1.27 cm wide) (Prosmart Patty mold). Three patties of raw weight 33 g each were prepared using 100 g of each of LBPM and CBPM mixes. Patties were shallow fried using 5 ml oil (Saffola brand) for each patty on a hot iron griddle till golden brown.
 
Quality evaluation of burger patty mix and patties
 
The burger patty mixes were used for the nutritional analysis (proximate composition and specific mineral content) and patties developed from them were subjected to organoleptic and textural properties evaluation.
 
Proximate composition of mix

The determination of moisture, ash, crude fiber, crude protein and crude fat was done in triplicates using standard A.O.A.C. (1995) methods. Available carbohydrate content was calculated by difference while physiological energy was calculated using the method described by (Mudambi et al., 1989).
 
Mineral content in mix
 
Mineral content (magnesium, copper, iron, chromium, calcium, manganese and zinc) of the mix was determined at the Department of Environmental Science, College of Basic Sciences and Humanities, G.B. Pant University of Agriculture and Technology, Pantnagar, using an Atomic Absorption Spectrophotometer (SensAA dual, Serial No. A 7040). The analysis was carried out following the standard A.O.A.C. (1995) method.
 
Organoleptic evaluation of the burger patty
 
The sensory evaluation of the burger patty was conducted in the Department of Food and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar. The evaluation was performed by a semi-trained panel comprising postgraduate students of the Department of Food and Nutrition. Organoleptic acceptability of the developed product was assessed using a 5-point score card (as described earlier).
 
Analysis of textural properties of burger patty
 
Texture profile analysis (TPA) was done following the method described by Bourne (1978) at room temperature (24°C) using a Texture Analyzer (Stable Micro Systems Ltd, TA.HD.plus, England), at the Department of Livestock Products Technology, College of Veterinary and Animal Sciences, G.B. Pant University of Agriculture and Technology, Pantnagar. The samples were subjected to double compression using a cylindrical probe (P/75) at a pre-test speed of 1 mm/s and a post-test speed of 5 mm/s. The textural parameters were derived from the force-time curves, including hardness (maximum force required for the initial compression), adhesiveness (the negative work between the two cycles), springiness (distance of the sample when it recovers after the first compression), cohesiveness (ratio of active work done under the second compression curve to that done under the first compression curve), chewiness (the required work to masticate the sample) and resilience (ability of the sample to recover its original form upon withdrawal after the first compression).
 
Storage quality of LBPM
 
LBPM was stored for six months in sealed LDPE packaging pouches (Polycon International Ltd., Rudrapur, India) and bags were kept inside air tight containers at room temperature (27-32°C). Storage quality of lentil burger patty mix was evaluated on the basis of analysis of proximate composition (A.O.A.C. 1995) and physico-chemical parameters viz. fat acidity (IS-4684 method at Fare labs Pvt. Ltd., Gurgaon, a FSSAI approved testing lab) and peroxide value (by standard method FL/SOP/FC-327at Fare labs Pvt. Ltd.) of the mix along with sensory evaluation of patties at the interval of 0, 3 and 6 months by 5 points score card method.
 
Statistical analysis
 
Statistical analysis was carried out on the data obtained from various studies that were conducted during the research. Students ‘t’ test was applied on the comparisons between LBPM and CBPM based on nutritive, sensory and textural qualities and also the comparison between the fat acidity and peroxide values of LBPM at 3 and 6 months. One Way Analysis of Variance (ANOVA) was applied on comparison of nutritive and sensory qualities of LBPM at 0, 3 and 6 months.

RESULTS AND DISCUSSION

Proximate composition of mix
 
The proximate composition of mix is given in Table 5. Proximate composition of LBPM and CBPM included moisture (7.97, 8.31%); ash (2.78, 4.18%); crude fat (1.64, 0.44%); crude protein (20.44, 11.52%); crude fiber (3.53, 1.80%); available carbohydrate (71.61, 82.20%) and physiological energy (383.00, 378.30Kcal/100g), respectively. Replacement of potato by lentil flour led to significant increase in fat (more than three times), protein (more than 1.5 times), fiber content (almost double) and little increase in physiological energy value of LBPM. The crude protein and crude fibre contents observed in the present study were comparable to those reported by Meenal et al., (2024) for PL 8 lentil, which contained 28.18 g/100 g crude protein and 3.34 g/100 g crude fibre.

Table 5: Proximate composition (g/100 g) of LBPM and CBPM on dry weight basis (n=3, Mean±S.D.).


 
Mineral content of patty mix
 
The results pertaining to minerals content of both the mixes are presented in Table 6. Mineral content of LBPM and CBPM was analyzed and included: calcium (30.07, 45.62 mg/100 g); copper (0.60, 0.36 mg/100 g); iron (4.92, 2.29 mg/100 g); zinc (2.86, 1.91 mg/100 g); magnesium (37.11, 68.51 mg/100 g); manganese (3.13, 1.28 mg/100 g) and chromium (1.05, 0.74 mg/100 g), respectively (Table 6). Notably, iron content was more than 2-folds higher in LBPM and chromium content increased significantly, which indicated the nutritional advantage of substituting potato with lentil flour in the patty formulation. The mineral content observed in the present study aligned with the findings of El Alami et al. (2023), who reported substantial levels of iron (5.03-11.4%) and calcium (6.81-53.1%) in Moroccan lentils.

Table 6: Mineral composition of LBPM and CBPM#.


 
Nutritive value of burger patties
 
The nutritive value of each patty is presented in Fig 1. Lentil-based burger patty is nutritionally superior to potato-based burger patty with respect to protein, fat, fibre, iron and energy.

Fig 1: Nutritive value of lentil vs potato based patty.


 
Texture profile analysis of the patties
 
Texture profile analysis was performed on patties prepared from LBPM and CBPM in triplicates. The parameters used for TPA were hardness, adhesiveness, springiness, cohesiveness, chewiness and resilience. The result of TPA has been shown in Table 7. CBPM was significantly superior to LBPM in terms of hardness, adhesiveness, cohesiveness and chewiness.

Table 7: Texture profile analysis of patties made from LBPM and CBPM (n=3, Mean±S.D.).


 
Sensory evaluation of the burger patty
 
Sensory quality evaluation of the patties prepared from both the mixes i.e. LBPM and CBPM was done for their acceptability using score card method. The patties were judged and scored according to the likeness of the panelist on the set parameters. The results are presented in Table 8. Sensory scores for all the sensory parameters viz. appearance, texture, color, flavor, off-flavor, mouth feel, aftertaste, moistness, crumbliness, crispiness, firmness and overall acceptability were similar for both type of patties i.e. CBPM and LBPM. Though the scores for all the sensory parameters were higher in CBPM than LBPM, they had no significant difference.

Table 8: Sensory evaluation of the burger patty.


 
Storage quality of lentil burger patty mix
 
Effect of storage on proximate composition of LBPM
 
The proximate composition of lentil burger patty mix (LBPM) was assessed at 0, 3 and 6 months and the result has been mentioned in Table 9. Moisture, ash, protein, fiber, fat and carbohydrate content changed during storage period of 6 months which was considered statistically insignificant. Energy value of the LBPM also remained unchanged during storage period. In the present study, no significant changes were observed in the proximate composition of the product during six months of storage at 27-32°C. This stability may be attributed to the low moisture content, appropriate selection of ingredients and the use of suitable packaging materials. Rokhsana et al. (2007) reported no significant difference in the nutritional composition of the wheat-legume and vegetable-based soup powder during the storage for six months.

Table 9: Proximate composition for LBPM during 6 months storage on dry weight basis (n=3, Mean±S.D.).


       
Small quantities of moisture absorbed by the stored products from the atmosphere through diffusion of vapours from the microscopic pores of packaging material may lead to increase in moisture during storage (Sharma et al., 2013). The changes in the other proximate components could be due to moisture loss or gain during storage period.
 
Effect of storage on physico-chemical characteristics of LBPM
 
The physicochemical characteristics viz. fat acidity and peroxide value of LBPM remained unchanged even after storage of 6 months indicating the good shelf life of the mix (Table 10). Similar results were reported by Bello and Piggot (1980) for dried fish patties and Shaviklo et al., (2013) for fish cutlet mix.

Table 10: Physicochemical characteristics for LBPM during 6 months storage (mean±SD, n=3).


 
Effect of storage on sensory characteristics of patties made from LBPM
 
As shown in Table 11, the reconstituted lentil-based burger patty which were stored at 27-32°C, retained sensory attributes comparable to freshly prepared samples, in appearance, texture, colour, flavour, off-flavour, mouth feel, aftertaste, moistness, crumbliness, crispiness, firmness and overall quality at storage period up to 6 months. Similar results have been reported for legumes (red gram dhal; green gram dhal; Bengal gram dhal; and soy chunk) fortified bisibelebhath based oryzanol enriched instant mix upon storage of 4 months (Baby Latha et al., 2014). Optimization of packaging conditions could further preserve the quality characteristics of the patty mix, leading to enhanced consumer acceptability.

Table 11: Sensory characteristics for LBPM during 6 months storage (Mean±S.D.).

CONCLUSION

The developed lentil burger patty mix demonstrated excellent stability under ambient storage conditions for up to six months, as confirmed by consistent physicochemical, proximate and sensory attributes. The ready-to-reconstitute lentil patty mix, formulated with 100% whole lentil flour provided a nutritionally superior alternative to conventional potato-based products, with enhanced levels of protein, dietary fibre, vitamins and minerals, while maintaining desirable sensory quality. The successful substitution of potato with lentil underscored the potential of pulses as functional ingredients in the development of nutrient dense, plant based convenient foods. The findings are imperative and optimistic for the food industries, supporting the formulation of ready-to-cook products which align with present consumer demand for healthy, sustainable and protein-rich vegetarian alternatives.

CONFLICT OF INTEREST

The authors declare that there are no conflicts of interest associated with manuscript.

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    Full Research Article

    Standardization and Assessment of Nutritional, Textural and Sensory Qualities of Lentil Burger Patty Mix

    S
    Shailja Durgapal1,*
    0009-0005-4423-0494
    A
    Archana Kushwaha1
    M
    Meenal1
    S
    Sarita Srivastava1
    N
    N.C. Shahi2
    A
    Anil Kumar3
    1Department of Food and Nutrition, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, Uttarakhand, India.
    2Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, Uttarakhand, India.
    3Department of Plant Breeding and Genetics, BAC, Bihar Agricultural University, Sabour-813 210, Bihar, India.

    ABSTRACT

    Background: In order to overcome the problem of obesity an idea of developing a healthy snack option was put forth and this resulted in developing a convenience ready-to-reconstitute burger patty mix utilizing 100% whole lentil flour.

    Methods: The mix was standardized for processing pre-treatment of lentil, the type and amount of binding agent to be used, proportion of addition of onion flakes, spice mixture and binding agent. The lentil burger patty mix was evaluated for its nutritional, textural and sensory quality of developed patties against conventional prototype using potato powder as control. A storage study was undertaken to assess the shelf life of the lentil burger patty mix by monitoring changes in proximate composition and physico-chemical characteristics over a 6-month storage period.

    Result: It was observed that lentil burger patty mix had significantly (p≤0.05) higher fat, protein, fiber, iron and chromium in comparison to control potato burger patty mix. The lentil burger patties had statistically similar acceptability as potato burger patties. Statistical analysis indicated no significant differences in the measured parameters during six months of storage of the lentil burger patty mix under ambient conditions.

    INTRODUCTION

    Obesity has emerged as one of the most prevalent lifestyle diseases in India with an obese population of 135 million (Ahirwar and Mondal, 2019). Lack of physical activity combined with sedentary lifestyle and excess consumption of energy rich food are the major factors responsible for this condition. Unhealthy dietary habits, such as skipping breakfast, frequently consuming highly processed and calorie-dense foods between meals, eating while watching TV, regularly consuming foods high in fat, sugar and salt (HFSS foods), frequently eating out and emotional eating have been linked with excess body fat accumulation. Adolescents of developing countries are no exception to this faulty food habits. Several reports showed that majority of Indian adolescents and school going children consume three or more servings of energy-dense snacks daily (Rathi et al., 2017; Singh et al., 2006). Incorporation of pulses in diet increases nutrient intake and has been proven to reduce waist circumference (Venn et al. 2010) as well as lower the risk of heart disease (Ha et al., 2014), hypertension (Jayalath et al., 2014; Ndanuko et al., 2016) and type 2 diabetes (Satija et al., 2016).
           
    Lentils, being a nutritionally rich legume, are recognized not only for their high protein and dietary fibre content but also for their antioxidant and health-promoting properties, making them suitable ingredients for the development of functional foods (Kiran et al., 2020). Owing to their high amino acid composition, particularly lysine and arginine, lentil can effectively complement cereal proteins, thereby enhancing overall protein quality of the food. Consequently, lentils represent a vital source of protein in regions with predominantly vegetarian diets, including West Asia and the Indian subcontinent. Additionally, they are characterized by a low glycaemic index and are naturally gluten-free, making them beneficial for individuals with metabolic disorders such as diabetes, cardiovascular disease and celiac disease.
           
    Snacks, the small portion of food eaten between the meals, traditionally are rich in energy. Majority of vegetable-based snacks available in the Indian food markets include potato as their inevitable ingredient. Pulses-based snacks are rich in essential nutrients, including protein, dietary fibre, iron, folate and potassium, while being low in fat and cholesterol-free. These characteristics make them a healthy alternative to both meat and conventional starch-based alternative. These are also a good choice for vegetarian, vegan and gluten free diets. High-calorie, high-fat meaty snacks such as burgers and sausage with lentil-based products or combining meat with lentils have been suggested to reduce fat and calorie content, making it nutrient dense in addition to environmental benefits (Chaudhary and Tremorin, 2020).
           
    A burger is a very popular, versatile and highly preferred snack, globally. Historically, along with being a savoury dish, it can be considered a healthy snack as it constitutes cereals, vegetables and cheese. Across the world, burgers generally contain a minced meat-based patty but in India, with a large vegetarian population, meat-based patty has been mostly replaced with potato-based patty. Potato-based patty is energy dense and makes the burger to be only calorie rich and low in nutrients. In recent years, food manufacturers have increasingly focused on meeting the consumer demand for convenient, low-fat and protein rich food options, particularly for vegetarian populations. The shift is driven by growing health consciousness among consumers, leading to a wider availability of products that are low in fat, salt and cholesterol, while being nutrient rich and healthy at the same time.
           
    Considering the health benefits of pulse-based foods and rising demands for healthier snack options, there is considerable potential for the introduction of inexpensive, nutritionally enhanced and sensorially acceptable products. In this context, the present study aimed to develop a ready to reconstitute burger patty mix, utilizing lentil as a primary ingredient, with an objective of formulating a convenient and nutrient dense snack.

    MATERIALS AND METHODS

    The study was conducted in the Department of Food and Nutrition, College of Home Science in G.B. Pant University of Agriculture and Technology, Pantnagar from March, 2019 to January, 2020.
     
    Procurement of raw materials
     
    Lentil seeds (variety PL-8) were procured from Crop Research Centre, Pantnagar. Onions, garlic, potatoes, refined oil, arrowroot, salt and spices were procured from the local market in Pantnagar.
     
    Processing of onion
     
    Defective onion bulbs were removed by manual sorting and the selected bulbs were stored under ambient conditions (Temperature 27-32°C, Relative Humidity 40%) until further use. The onions were peeled using a stainless-steel knife and thoroughly washed both before and after peeling. Excess surface moisture was removed using blotting paper. The peeled onions were then chopped manually in to uniform flake size (9 mm) using a food-grade chopper [Prestige 3.0 Plastic Veggie Cutter, TTK Prestige Limited, Hosur (India)]. The onion flakes were dried in a hot air oven (Sanco, India) at 70°C for 8 hours at a drying density of 0.15 g/cm3 until a  crisp texture was achieved. The dried onion flakes were subsequently packed in low-density polyethylene (LDPE) pouches, sealed and stored in air-tight containers at room temperature.
     
    Processing of garlic
     
    Fully mature garlic bulbs, free from greening and sprouting and exhibiting firm texture, were manually selected to ensure uniformity in size and shape. The selected bulbs were thoroughly cleaned to remove adhering dust and any foreign matter. Subsequently, the clean bulbs were separated into individual cloves and winnowed to eliminate the residual dirt. The cloves were then graded and only medium sized cloves were used for further processing. The outer peel was carefully removed off manually, ensuring that the surface of clove remained intact. The peeled cloves were sliced into 2-3 mm thickness, using a stainless steel knife to enhance the surface area and facilitate quick drying. Drying was done at 60°C for 3 hours with a drying density of 0.07 g/cm3 till friable. Dried garlic pieces were ground in a grinder (Remi Anupam Mixie andheri, Mumbai, India) to pass through 60- mesh sieve. Garlic powder was packed in LDPE pouches and sealed pouches were kept in air-tight containers at room temperature.
     
    Processing of potato
     
    Uniform sized potatoes, free from any visible signs of infection or infestation were thoroughly washed under running tap water to remove adhering soil, dust and other impurities. The cleaned potatoes were pressure cooked for 10 minutes, followed by peeling and grating, using a stainless steel grater. The grated material were evenly spread as a uniform single layer (spread density 0.15 g/cm3) on perforated polyethylene lined sheet trays and dried in a hot air oven at 60°C for 7 hours until a crumbly texture was obtained. The dried samples were then ground using an electric grinder (Remi Anupam Mixie andheri, Mumbai, India) and passed through a 40-mesh sieve to obtain uniform flour. The potato flour was packed in LDPE bags and sealed and kept in air-tight container.
     
    Standardization of product formulation
     
    Standardization for optimum soaking time for given variety of lentil seeds
     
    The optimum soaking time of seeds, which influences the cookability of legumes, was determined based on the time required to attain maximum seed hydration, indicated by negligible changes in weight of soaked seeds. Lentil seeds were soaked with water at room temperature, using a water to seed ratio of 3:1 (v/w) for durations of 1, 2, 3, 4, 5 and 6 hours. Maximum water absorption was observed after 6 hours of soaking, which was therefore considered as the optimum soaking time.
     
    Preliminary testing for selection of processing pre-treatment for lentil grains
     
    Processing treatments determine the cooking quality and acceptability of patties developed from lentil flour. After extensive survey of literature various methods viz. sand roasting, soaking, pressure cooking and steaming after soaking, were selected for preliminary testing for selection of appropriate processing pre-treatment of lentil grains suitable for making patties afterwards from them. After different processing pre-treatments, lentil grains were dried at 60°C for 8 hours in a tray drier (density 0.15 g/cm3) followed by grinding in Wiley mill (Sonar, India). Lentil flour thus obtained was kept in LDPE bags and sealed before storing it in air-tight containers till further use.
           
    During this phase, the dough/patties prepared with differently pre-treated lentil seeds were assessed by an expert team for handling characteristics during mixing and molding. Subsequently, sensory evaluation was carried out using a standardized score card method.
           
    An expert panel of five members assessed the acceptability of the different types of coded burger patties developed in each trial through 5-point score card. Acceptability was assessed for various sensory characteristics viz. appearance (how it appears just by looking at it), texture (how it appears, feels on touching and sounds on breaking), colour (having a desirable golden brown colour), flavour (desirable taste and aroma for lentil-product), off-flavour (undesirable flavor) which might be due to overcooking, undercooking or improper addition of any ingredient, mouthfeel (how it feels like in mouth while eating i.e. the texture it gives inside mouth), aftertaste (a peculiar and undesirable taste in mouth after consumption), moistness (degree of moistness the patty feels in the mouth and how much moisture it releases in the mouth after chewing), crumbliness (easily break into crumbs or small fragments while breaking), crispiness (being hard but easily breakable) and firmness (stable enough to hold itself well while consumption) as described by the criteria mentioned in parenthesis. The results of subjective evaluation of patties prepared by the mentioned pre-treatments showed that processing pre-treatment involving soaking of lentil seeds for 5 h and subsequent steaming for 15 minutes gave the best acceptable results (Table 1).

    Table 1: Sensory evaluation of developed lentil patties from differently processing pre-treatments given to lentil seeds.


     
    Trial for selection of appropriate binding agent for burger patty
     
    Trials were conducted to select appropriate binding agent (corn flour, arrowroot powder, potato powder or refined wheat flour) in the raw mixture for their optimization in the formulation of patties. On the basis of sensory evaluation results, arrowroot powder @15 g per 100 g of mix was found most acceptable as it added no taste of its own and had a good binding property (Table 2).

    Table 2: Results of trial for selection of appropriate binding agent for patty.


     
    Standardization of salt and spice mixture
     
    The standardization of the formulation was carried out by conducting trials using different levels of salt and spices. The standardized salt and spice mixture is presented in Table 3. The standardized mix of burger patty mixes (LBPM and CBPM) developed under the study is given in Table 4. All the ingredients such as lentil flour/potato powder, onion flakes, arrowroot powder, salt and spice mixture were mixed well and two mixes (lentil burger patty mix, LBPM; control burger patty mix, CBPM) were prepared.

    Table 3: Standardized salt and spice mixture.



    Table 4: Composition of burger patty mixes (LBPM and CBPM) (g per 100 g).


     
    Preparation of burger patties
     
    The dry mixes were mixed manually for 2 minutes for uniform mixing and the mixes LBPM and CBPM were reconstituted in 100 ml and 70 ml warm water (temperature: 75°C) for ten minutes, respectively and patties were prepared by using food grade round shaped patty mold (6.35 cm long and 1.27 cm wide) (Prosmart Patty mold). Three patties of raw weight 33 g each were prepared using 100 g of each of LBPM and CBPM mixes. Patties were shallow fried using 5 ml oil (Saffola brand) for each patty on a hot iron griddle till golden brown.
     
    Quality evaluation of burger patty mix and patties
     
    The burger patty mixes were used for the nutritional analysis (proximate composition and specific mineral content) and patties developed from them were subjected to organoleptic and textural properties evaluation.
     
    Proximate composition of mix

    The determination of moisture, ash, crude fiber, crude protein and crude fat was done in triplicates using standard A.O.A.C. (1995) methods. Available carbohydrate content was calculated by difference while physiological energy was calculated using the method described by (Mudambi et al., 1989).
     
    Mineral content in mix
     
    Mineral content (magnesium, copper, iron, chromium, calcium, manganese and zinc) of the mix was determined at the Department of Environmental Science, College of Basic Sciences and Humanities, G.B. Pant University of Agriculture and Technology, Pantnagar, using an Atomic Absorption Spectrophotometer (SensAA dual, Serial No. A 7040). The analysis was carried out following the standard A.O.A.C. (1995) method.
     
    Organoleptic evaluation of the burger patty
     
    The sensory evaluation of the burger patty was conducted in the Department of Food and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar. The evaluation was performed by a semi-trained panel comprising postgraduate students of the Department of Food and Nutrition. Organoleptic acceptability of the developed product was assessed using a 5-point score card (as described earlier).
     
    Analysis of textural properties of burger patty
     
    Texture profile analysis (TPA) was done following the method described by Bourne (1978) at room temperature (24°C) using a Texture Analyzer (Stable Micro Systems Ltd, TA.HD.plus, England), at the Department of Livestock Products Technology, College of Veterinary and Animal Sciences, G.B. Pant University of Agriculture and Technology, Pantnagar. The samples were subjected to double compression using a cylindrical probe (P/75) at a pre-test speed of 1 mm/s and a post-test speed of 5 mm/s. The textural parameters were derived from the force-time curves, including hardness (maximum force required for the initial compression), adhesiveness (the negative work between the two cycles), springiness (distance of the sample when it recovers after the first compression), cohesiveness (ratio of active work done under the second compression curve to that done under the first compression curve), chewiness (the required work to masticate the sample) and resilience (ability of the sample to recover its original form upon withdrawal after the first compression).
     
    Storage quality of LBPM
     
    LBPM was stored for six months in sealed LDPE packaging pouches (Polycon International Ltd., Rudrapur, India) and bags were kept inside air tight containers at room temperature (27-32°C). Storage quality of lentil burger patty mix was evaluated on the basis of analysis of proximate composition (A.O.A.C. 1995) and physico-chemical parameters viz. fat acidity (IS-4684 method at Fare labs Pvt. Ltd., Gurgaon, a FSSAI approved testing lab) and peroxide value (by standard method FL/SOP/FC-327at Fare labs Pvt. Ltd.) of the mix along with sensory evaluation of patties at the interval of 0, 3 and 6 months by 5 points score card method.
     
    Statistical analysis
     
    Statistical analysis was carried out on the data obtained from various studies that were conducted during the research. Students ‘t’ test was applied on the comparisons between LBPM and CBPM based on nutritive, sensory and textural qualities and also the comparison between the fat acidity and peroxide values of LBPM at 3 and 6 months. One Way Analysis of Variance (ANOVA) was applied on comparison of nutritive and sensory qualities of LBPM at 0, 3 and 6 months.

    RESULTS AND DISCUSSION

    Proximate composition of mix
     
    The proximate composition of mix is given in Table 5. Proximate composition of LBPM and CBPM included moisture (7.97, 8.31%); ash (2.78, 4.18%); crude fat (1.64, 0.44%); crude protein (20.44, 11.52%); crude fiber (3.53, 1.80%); available carbohydrate (71.61, 82.20%) and physiological energy (383.00, 378.30Kcal/100g), respectively. Replacement of potato by lentil flour led to significant increase in fat (more than three times), protein (more than 1.5 times), fiber content (almost double) and little increase in physiological energy value of LBPM. The crude protein and crude fibre contents observed in the present study were comparable to those reported by Meenal et al., (2024) for PL 8 lentil, which contained 28.18 g/100 g crude protein and 3.34 g/100 g crude fibre.

    Table 5: Proximate composition (g/100 g) of LBPM and CBPM on dry weight basis (n=3, Mean±S.D.).


     
    Mineral content of patty mix
     
    The results pertaining to minerals content of both the mixes are presented in Table 6. Mineral content of LBPM and CBPM was analyzed and included: calcium (30.07, 45.62 mg/100 g); copper (0.60, 0.36 mg/100 g); iron (4.92, 2.29 mg/100 g); zinc (2.86, 1.91 mg/100 g); magnesium (37.11, 68.51 mg/100 g); manganese (3.13, 1.28 mg/100 g) and chromium (1.05, 0.74 mg/100 g), respectively (Table 6). Notably, iron content was more than 2-folds higher in LBPM and chromium content increased significantly, which indicated the nutritional advantage of substituting potato with lentil flour in the patty formulation. The mineral content observed in the present study aligned with the findings of El Alami et al. (2023), who reported substantial levels of iron (5.03-11.4%) and calcium (6.81-53.1%) in Moroccan lentils.

    Table 6: Mineral composition of LBPM and CBPM#.


     
    Nutritive value of burger patties
     
    The nutritive value of each patty is presented in Fig 1. Lentil-based burger patty is nutritionally superior to potato-based burger patty with respect to protein, fat, fibre, iron and energy.

    Fig 1: Nutritive value of lentil vs potato based patty.


     
    Texture profile analysis of the patties
     
    Texture profile analysis was performed on patties prepared from LBPM and CBPM in triplicates. The parameters used for TPA were hardness, adhesiveness, springiness, cohesiveness, chewiness and resilience. The result of TPA has been shown in Table 7. CBPM was significantly superior to LBPM in terms of hardness, adhesiveness, cohesiveness and chewiness.

    Table 7: Texture profile analysis of patties made from LBPM and CBPM (n=3, Mean±S.D.).


     
    Sensory evaluation of the burger patty
     
    Sensory quality evaluation of the patties prepared from both the mixes i.e. LBPM and CBPM was done for their acceptability using score card method. The patties were judged and scored according to the likeness of the panelist on the set parameters. The results are presented in Table 8. Sensory scores for all the sensory parameters viz. appearance, texture, color, flavor, off-flavor, mouth feel, aftertaste, moistness, crumbliness, crispiness, firmness and overall acceptability were similar for both type of patties i.e. CBPM and LBPM. Though the scores for all the sensory parameters were higher in CBPM than LBPM, they had no significant difference.

    Table 8: Sensory evaluation of the burger patty.


     
    Storage quality of lentil burger patty mix
     
    Effect of storage on proximate composition of LBPM
     
    The proximate composition of lentil burger patty mix (LBPM) was assessed at 0, 3 and 6 months and the result has been mentioned in Table 9. Moisture, ash, protein, fiber, fat and carbohydrate content changed during storage period of 6 months which was considered statistically insignificant. Energy value of the LBPM also remained unchanged during storage period. In the present study, no significant changes were observed in the proximate composition of the product during six months of storage at 27-32°C. This stability may be attributed to the low moisture content, appropriate selection of ingredients and the use of suitable packaging materials. Rokhsana et al. (2007) reported no significant difference in the nutritional composition of the wheat-legume and vegetable-based soup powder during the storage for six months.

    Table 9: Proximate composition for LBPM during 6 months storage on dry weight basis (n=3, Mean±S.D.).


           
    Small quantities of moisture absorbed by the stored products from the atmosphere through diffusion of vapours from the microscopic pores of packaging material may lead to increase in moisture during storage (Sharma et al., 2013). The changes in the other proximate components could be due to moisture loss or gain during storage period.
     
    Effect of storage on physico-chemical characteristics of LBPM
     
    The physicochemical characteristics viz. fat acidity and peroxide value of LBPM remained unchanged even after storage of 6 months indicating the good shelf life of the mix (Table 10). Similar results were reported by Bello and Piggot (1980) for dried fish patties and Shaviklo et al., (2013) for fish cutlet mix.

    Table 10: Physicochemical characteristics for LBPM during 6 months storage (mean±SD, n=3).


     
    Effect of storage on sensory characteristics of patties made from LBPM
     
    As shown in Table 11, the reconstituted lentil-based burger patty which were stored at 27-32°C, retained sensory attributes comparable to freshly prepared samples, in appearance, texture, colour, flavour, off-flavour, mouth feel, aftertaste, moistness, crumbliness, crispiness, firmness and overall quality at storage period up to 6 months. Similar results have been reported for legumes (red gram dhal; green gram dhal; Bengal gram dhal; and soy chunk) fortified bisibelebhath based oryzanol enriched instant mix upon storage of 4 months (Baby Latha et al., 2014). Optimization of packaging conditions could further preserve the quality characteristics of the patty mix, leading to enhanced consumer acceptability.

    Table 11: Sensory characteristics for LBPM during 6 months storage (Mean±S.D.).

    CONCLUSION

    The developed lentil burger patty mix demonstrated excellent stability under ambient storage conditions for up to six months, as confirmed by consistent physicochemical, proximate and sensory attributes. The ready-to-reconstitute lentil patty mix, formulated with 100% whole lentil flour provided a nutritionally superior alternative to conventional potato-based products, with enhanced levels of protein, dietary fibre, vitamins and minerals, while maintaining desirable sensory quality. The successful substitution of potato with lentil underscored the potential of pulses as functional ingredients in the development of nutrient dense, plant based convenient foods. The findings are imperative and optimistic for the food industries, supporting the formulation of ready-to-cook products which align with present consumer demand for healthy, sustainable and protein-rich vegetarian alternatives.

    CONFLICT OF INTEREST

    The authors declare that there are no conflicts of interest associated with manuscript.

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