foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-1-93-98foodsyst-710Research ArticleСтатьиFermented chickpea (Cicer arietinum L.) as a functional food: Meatless “vegan” burgersФерментированный нут (Cicer arietinum L.) как функциональный продукт: не содержащие мясо «веганские» бургерыhttps://orcid.org/0000-0001-5817-9187МохамедР. М.MohamedR. M.

Мохамед Р. М. - адъюнкт-профессор

12613, Гиза, ул. Гамаа, 1

Reda M. Mohamed, Associate Professor

1 Gamaa Street, 12613, Giza

Tel.: +2–0115–659–47–47

reda_karrim@agr.cu.edu.eghttps://orcid.org/0000-0002-7399-1277АлиМ. Р.AliM. R.

Али М. Р. - адъюнкт-профессор

12613, Гиза, ул. Гамаа, 1

Тел.: +2–0100–469–55–15

Marwa R. Ali - Associate Professor

1 Gamaa Street, 12613, Giza

Tel.: +2–0100–469–55–15

marwa3mrf@agr.cu.edu.egКафедра науки о питании, Сельскохозяйственный факультет, Каирский УниверситетЕгипетDepartment of Food Science, Faculty of Agriculture, Cairo UniversityEgypt202525042025819398Copyright © Mohamed R.M., Ali M.R., 20252025Мохамед Р.М., Али М.Р.Mohamed R.M., Ali M.R.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/710

The global desire for ethical, sustainable, and nutritional food choices has intensified interest in plant-based meat alternatives. Researchers and food manufacturers have prioritized the development of superior alternatives to meat and dairy products due to the increasing popularity of vegetarian and vegan diets among consumers. Chickpeas, a leguminous source abundant in protein and fiber, and mushrooms are rich in umami chemicals and can potentially be essential ingredients in plant-based meat products. Plant-based foods’ nutritional profile and sensory attributes can be improved through fermentation, a conventional method frequently employed in food production. This process can increase the allure of these foods to consumers. Therefore, this research aims to create a new product from plant sources that substitutes for meat products. The chickpea was fermented by Aspergillus oryzae (AUMC B2) for different fermentation periods (7, 10, and 14 days) to determine the optimum fermentation time to enhance the umami taste (meat flavor). Chickpeas and mushrooms were the primary raw materials for plant-based burgers. Fermented chickpeas were used to prepare vegan burgers at different fermentation times (7 days: FC7, 10 days: FC10, and 14 days: FC14). The sensory attributes of vegan burgers were compared to those of the nonfermented control sample. The results showed that the samples of FC10 meatless burgers recorded the highest score of taste and odor compared to the control. Based on these results, a chemical analysis was conducted for the meatless product FC10 and its control. The findings showed that the fermentation process increased the protein content and decreased the content of fats and carbohydrates in the fermented meatless burger.

Глобальный спрос на этичные, экологичные и питательные пищевые продукты усилил интерес к растительным альтернативам мясу. Ученые и производители пищевых продуктов уделяют первостепенное внимание разработке превосходных альтернатив мясным и молочным продуктам из-за увеличивающейся популярности вегетарианских и веганских диет среди потребителей. Нут — бобовый источник белка, содержащий большое количество белка и пищевых волокон, а также грибы богаты химическими веществами «умами» и потенциально могут быть исключительно важными ингредиентами в растительных альтернативах мясным продуктам. Пищевой профиль и сенсорные характеристики растительных продуктов могут быть улучшены в результате ферментации — традиционного метода, широко используемого при производстве пищевых продуктов. Этот процесс может повысить привлекательность этих продук тов для потребителей. В этой связи, целью данного исследования было создание нового продукта из растительных источников, который заменил бы мясные продукты. Нут был ферментирован Aspergillus oryzae (AUMC B2) в течение различных периодов ферментации (7, 10 и 14 дней) для определения оптимального времени ферментации для усиления вкуса умами (мясного вкуса). Нут и грибы были основным растительным сырьем для растительных бургеров. Для приготовления бургеров был использован ферментированный нут с разным периодом ферментации (7 дней: FC7, 10 дней: FC10, и 14 дней: FC14). Сенсорые показатели веганских бургеров сравнивали с таковыми неферментированного контрольного образца. Результаты показали, что образцы не содержащих мясо бургеров FC10 получили наивысший балл вкуса и запаха по сравнению с контролем. На основании этих результатов был проведен химический анализ для не содержащих мясо продукта FC10 и контроля. Полученные данные показали, что процесс ферментации повышал содержание белка и снижал содержание жиров и углеводов в ферментированном, не содержащем мясо бургере.

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The authors declare that there are no conflicts of interest present.