Effect of lecithin and carob gum on various properties of vegan patties

This study aimed to model the effects of using lecithin and carob gum in vegan patties made from chickpea, pea, and potato on various physical, chemical, technological, and textural properties using Response Surface Methodology based on the Central Composite Design model. In our research, vegan patties were prepared using combinations of carob gum (0-1%) and lecithin (0-1%) in addition to chickpea, pea, and potato as raw materials. Various chemical, physical, sensory, textural, and technological analyzes were conducted on these patties. Analysis results indicated that lecithin used as an additive be effective the pH and fat values of the patties (P<0.05), while it had no significant effect on moisture, protein, cooking yield, color values, textural properties, and sensory attributes (P >0.05). It was determined that another additive, carob gum, had a significant effect on the pH, fat, elasticity, b* (external) color value, and taste-aroma parameters of the patties (P<0.05). The use of carob gum at a 0.5% level was found to have a positive effect on the properties of the patties. It was concluded that the use of lecithin is of great importance for improving the physical, sensory, textural, and technological properties of vegan patties.