Development of Plant-based Burger Patty: Nutritional and Sensory Evaluation of a Novel Oats, Black Gram and Quinoa Formulation
Shrutika Shashikant Babar, Yashodhan Sunil Kunjir, Bhargav Prasad Kanade & Amit A. Kulthe · Asian Food Science Journal · 2025
Background: This study aimed to develop a sustainable, plant-based burger patty using oats (70%), quinoa (20%), and black gram (10%) to provide a nutritious, clean-label alternative to conventional meat patties. Methods: The formulation was enhanced with Indian spices and evaluat...
Open access
Research Article
10.9734/afsj/2025/v24i12840