The growing demand for healthy and sustainable plant-based foods has encouraged the development of alternatives to conventional meat products. This study formulated bean-based hamburgers (Phaseolus vulgaris L.) and evaluated their nutritional composition, sensory attributes, and microbiological quality. Five formulations were prepared using bean paste, sodium alginate, salt, and different flavoring agents. Physicochemical (pH, moisture, crude fiber, lipid, ashes, carbohydrates and sodium) sensory (color, aroma, texture and flavor), and microbiological analyses (total coliforms) were performed using a completely randomized design with a 95 % confidence level. Significant differences were observed among treatments for several nutritional parameters, whereas aroma, color, and texture showed no significant differences. Treatments T₁ and T₄ achieved the highest acceptability scores, while T₄ also presented a lower sodium content (0.75 g.100 g⁻¹) than formulations containing processed meat flavorings. All formulations complied with the microbiological limits established by the Chilean Food Sanitary Regulations. Bean paste proved to be a suitable ingredient for producing plant-based hamburgers with a favorable nutritional profile, satisfactory sensory acceptance, and adequate microbiological quality. Among the evaluated formulations, T₄ (bean paste + alginate + salt + parsley, onion, and garlic flavoring) showed the greatest potential by combining high consumer acceptance with a lower sodium content, making it the most promising formulation developed in this study.

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2026-08-19

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