Texture improvement of Black Bean Patty using Carrageenan

Abstract

The increasing demand for plant-based food products has driven the need for developing alternatives with improved sensory and physicochemical properties. This study investigates the effect of carrageenan on the texture, water holding capacity, cooking properties, pH, colour, and sensory attributes of black bean patties. The primary objectives are to evaluate the physicochemical changes induced by carrageenan and to determine its influence on sensory attributes, including taste, mouthfeel, and overall consumer acceptability.