The effect of using chickpeas, peas and potatoes on various properties of vegan patties

The demand for meat products is decreasing due to ethical and environmental reasons, while the demand for plant-based products is increasing. In this study aimed to optimize the vegan patty formulation according to SLMD method by performing various physicochemical, sensory and textural analyzes in vegan meatballs produced from chickpea, pea and potato at 10 different test points. This study; the effects of chickpea, pea and potato on pH, moisture, oil, cooking yield, thickness, diameter, L*(External), b*(External), L*(Internal), a*(Internal), b*(Internal) values and the effects of chickpea and potato on a*(External), protein ratio of chickpea were very significant (p<0.01), pea and potato on protein ratio, chickpea-potato interaction on L*(External), a*(External) and b*(Internal) values, chickpea-pea interaction on a*(Internal), cooking yield and fat ratio, pea-potato interaction on a*(Internal) and cooking yield (p<0.05), the effects of chickpea, pea and potato on appearance, internal color-brightness, elasticity, odor, juiciness, oiliness, taste-aroma and general acceptability and the effects of chickpea-potato interaction and pea-potato interaction on appearance were very significant (p<0.01) and in terms of textural properties; the effects of pea and potato on shear force(N), work of shearing(Ns), hardness(N), elasticity, coheseviness, resilience and potato on gumminess(N) and chewiness(N) values were very significant (p<0.01), chickpea had significant (p<0.05) effects on shear force(N), work of shearing(Ns), hardness(N) and elasticity, pea and potato on stickiness, pea on gumminess(N) and chewiness(N) values and chickpea-pea interaction on shear force(N) and work of shearing(Ns) values. The results showed optimal combination was a vegan patty with 50% chickpeas, 22% peas, 28% potato.