The effect of using green lentils, beans and carrots on various properties of vegan patties

Problems with meat and meat products worldwide (animal welfare, resource depletion, etc.) have led people to plant-based alternative foods. In this study, it was aimed to optimize the vegan meatball formulation according to Simplex Lattice mixture design (SLMD) method by performing various physicochemical, sensory and textural analyzes in vegan meatballs produced from green lentils, dried beans and carrots at 10 different test points. In the study, the effects of green lentils, dry beans and carrots on pH, fat, protein, moisture, cooking yield, thickness, diameter, L*, a*, b* values, appearance, internal color-brightness, elasticity, juiciness, oiliness, smell, taste-aroma and general acceptability and the effects of green lentil-carrot interaction on fat, dry bean-carrot interaction on b*(Internal) value and internal color and brightness were very significant (p<0.01), the effects of green lentil-carrot interactions on moisture, cooking yield, a*(Internal) value, the effects of green lentil-dry bean interactions on a*(Internal) value were significant (p<0.05), in terms of textural properties, the effects of green lentil on elasticity, dry beans on shear force, work of shear, hardness, elasticity, coheseviness, gumminess, resilience, carrot on shear force, work of shear, hardness, elasticity, coheseviness, gumminess, chewiness, resilience were very significant (p<0.01), the effects of green lentil on shear force, work of shear, coheseviness, gumminess, dry bean on chewiness, resilience and green lentil-dry bean interaction on elasticity and gumminess and green lentil-carrot interaction on chewiness were found to be significant (p<0.05). The results showed optimal combination was a vegan patty with 22% green lentils, 48% dry beans and 30% carrots.