Inge CuC

Propiedades fisicoquímicas y nutricionales de las hamburguesas vegetales: el papel de los hidrocoloides y la proteína de guisante

Remigio Yamid

Universidad del Cauca

Joselin

Universidad del Cauca

Marino

Universidad del Cauca

Paola Andrea

Universidad del Cauca

Jose Luis

Universidad del Cauca

DOI: https://doi.org/10.17981/ingecuc.21.2.2025.04

Palabras clave: fuente de proteína vegetariana, reología, hidrocoloide, arveja, Lenteja común

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Resumen

Uno de los principales desafíos en el desarrollo de análogos cárnicos de origen vegetal es reproducir las propiedades fisicoquímicas y texturales de los productos cárnicos procesados convencionales. Este reto ha cobrado relevancia debido al creciente interés global por fuentes alternativas de proteína. Entre ellas, las proteínas vegetales han logrado una amplia aceptación gracias a su disponibilidad, versatilidad funcional y aptitud para incorporarse en diversas matrices alimentarias, como las hamburguesas vegetales. El contenido y la retención de humedad son parámetros críticos de calidad en la formulación de hamburguesas vegetales, ya que influyen directamente en la percepción del consumidor sobre la frescura y la calidad global del producto. Un nivel elevado de humedad se asocia con propiedades texturales deseables, en particular una sensación en boca suave y jugosa, característica de las hamburguesas de carne tradicionales. No obstante, la adición de humedad debe evaluarse cuidadosamente, pues un desequilibrio con la estructura del producto puede afectar negativamente la percepción sensorial. La incorporación de ingredientes con capacidad de retención de agua es una de las estrategias más efectivas para reducir la pérdida de humedad durante el procesamiento de hamburguesas vegetales. Estos ingredientes —principalmente hidrocoloides y aislados proteicos de origen vegetal— presentan una alta afinidad tanto por el agua libre como por los componentes estructurales de la matriz alimentaria. Sin embargo, la proporción e interacción de estos agentes retenedores de agua deben evaluarse con precisión, ya que también pueden generar retos en la formulación o comprometer otras propiedades funcionales y nutricionales del producto final. Para analizar estos efectos, el presente estudio evaluó formulaciones compuestas por agua (85 % – 90 %), aislado de proteína de arveja (5 % – 10 %) y un hidrocoloide comercial (5 % – 10 %), utilizando un diseño de mezclas de vértices extremos. Los resultados muestran que la concentración de hidrocoloide influye significativamente en el contenido de agua de las hamburguesas vegetales fritas, alcanzando valores superiores al 60 %. Un mayor contenido de agua se asocia con una disminución de la fuerza de corte/compresión (de 300 N a aproximadamente 100 N), lo que se traduce en una textura más suave. Asimismo, el rendimiento de cocción mejora, superando el 100 %, mientras que la contracción del producto se reduce, con disminuciones de diámetro inferiores al 2 %. Sin embargo, este mayor contenido de humedad también se vincula con un aumento en la absorción de grasa durante la fritura, elevando los niveles de lípidos en más de un 15 %. Además, la incorporación de hidrocoloides reduce el contenido total de fitatos (<2 mg/g de muestra) como resultado tanto del efecto térmico como de la dilución por un ingrediente libre de fitatos (como el hidrocoloide), lo que podría mejorar la biodisponibilidad de minerales. Por otro lado, un mayor nivel de aislado de proteína de arveja incrementa la digestibilidad proteica in vitro (superior a 5 mg GE/g de muestra), tal como se anticipó en pruebas preliminares, contribuyendo así a un mejor perfil nutricional. No obstante, un incremento en la cantidad de proteína también eleva los valores de fuerza de corte/compresión (>300 N), lo que impacta negativamente la textura. Estos hallazgos ponen de relieve el doble efecto de los ingredientes con capacidad de retención de agua sobre las propiedades fisicoquímicas y nutricionales de las hamburguesas vegetales. Por lo tanto, el ajuste preciso de las concentraciones de hidrocoloide y aislado proteico resulta esencial para optimizar el equilibrio entre textura, retención de humedad, contenido de grasa y disponibilidad de nutrientes.

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