Effects of Duckweed and Pigments on the Chemical Composition, Physicochemical Properties, and Sensory Attributes of Plant-Based Patties

Weini Wong; Nur Raudhatul Syahindah Mohd Radzi; Wan Mohd Fadli Wan Mokhtar; Abdul Manab; Ria Dewi Andriani; Nurul Huda; Ishamri Ismail

doi:10.55230/mabjournal.v55i2.3653

Authors

Weini Wong Department of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia
Nur Raudhatul Syahindah Mohd Radzi Department of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia
Wan Mohd Fadli Wan Mokhtar Department of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia
Abdul Manab Faculty of Animal Science, Universitas Brawijaya, Malang, 65145, East Java, Indonesia
Ria Dewi Andriani Faculty of Animal Science, Universitas Brawijaya, Malang, 65145, East Java, Indonesia
Nurul Huda Postgraduate School, Universitas Brawijaya, Malang 65145, East Java, Indonesia
Ishamri Ismail
ishamriismail@unisza.edu.my
Department of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia; Faculty of Animal Science, Universitas Brawijaya, Malang, 65145, East Java, Indonesia

Keywords:

Beet, Leghaemoglobin, Meat analogue, PCA, Protein alternative, Sensory evaluation

Abstract

The present study evaluated the influence of duckweed incorporation (0%, 1%, and 2%) and two pigment types (beet and soy leghaemoglobin, 2%) on the chemical composition, physicochemical properties, visible appearance, and sensory attributes of plant-based patties (PBPs). Increasing duckweed levels improved protein content and moisture retention while reducing cooking loss. Soy leghaemoglobin enhanced redness (a*), whereas beet pigment intensified yellowness (b*). This was also evident in the visible appearance, with leghaemoglobin formulations appearing noticeably redder. Higher duckweed concentrations decreased hardness but lowered sensory acceptance, whereas 1% duckweed, particularly with beet pigment, improved flavour, colour, and overall liking. These results indicate that strategic duckweed inclusion combined with natural pigments can enhance the nutritional value and physicochemical properties of PBPs, although excessive duckweed may compromise sensory quality. Thus, this work offers a new approach to developing PBPs by replacing common ingredients and pigments, supporting advances in future food product development.

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