The Physicochemical and Sensorial Characteristics of Plant-based Patty Formulated with Oyster Mushroom and Rubber Seed Flour

Authors

  • Nur Suaidah Mohd Isa Faculty of Food Science and Agrotechnology, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
  • Nor Alia Natasha Mahazan Faculty of Food Science and Agrotechnology, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
  • Nor Hayati Ibrahim Faculty of Food Science and Agrotechnology, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
  • Nurmahani Mohd Maidin Food Innovation and Sustainability Research Group, Food Security Cluster, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
  • Nur Hafizah Malik Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, Pagoh Campus, 84600 Pagoh, Johor, Malaysia.
  • Mohamad Khairi Zainol Faculty of Food Science and Agrotechnology, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v13i2.1131

Keywords:

Meat Analogues, Sustainable Ingredients, Plant Protein, Texture, Sensorial Properties

Abstract

An increasing trend toward a meat-free diet is observed nowadays, as health-conscious consumers tend to limit their use of animal products due to the known association between high meat consumption and overweight, obesity, and an increased risk of chronic diseases. Rubber seed is an underutilised ingredient with a high protein content and has potential for use in the development of plant-based food products. Oyster mushrooms are low in fat and cholesterol and have an umami flavour that provides a taste similar to that of meat. Thus, this study was designed to explore the potential use of oyster mushrooms and rubber seeds as meat replacers for the development of a patty. The sensory and physicochemical features of plant-based patties with varying quantities of rubber seed flour (RSF) and oyster mushroom (OM) were determined. Sensory examination found that products containing 15% RSF were highly accepted by the panellists when compared to the other samples. The addition of RSF resulted in a substantial (p<0.05) increase in nutritional content, such as protein (from 2.78% to 4.54%) and crude fibre (from 1.01% to 2.11%). Furthermore, with the addition of RSF, a significant effect (p<0.05) on texture was observed, with increased cohesiveness and hardness. This study provides insight into the potential use of RSF for the development of plant-based products that can benefit the food industry.

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Published

12.12.2025

How to Cite

Isa, N. S. M., Mahazan, N. A. N. ., Ibrahim, N. H., Maidin, N. M. ., Malik, N. H. ., & Zainol, M. K. . (2025). The Physicochemical and Sensorial Characteristics of Plant-based Patty Formulated with Oyster Mushroom and Rubber Seed Flour. Journal of Biochemistry, Microbiology and Biotechnology, 13(2), 20–26. https://doi.org/10.54987/jobimb.v13i2.1131

Issue

Vol. 13 No. 2 (2025)

Section

Articles

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Copyright (c) 2025 Nur Suaidah Mohd Isa, Nor Alia Natasha Mahazan, Nor Hayati Ibrahim, Nurmahani Mohd Maidin, Nur Hafizah Malik, Mohamad Khairi Zainol

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