From Vegetable Waste to By-Product: Rheological Analysis of a Potential High-Protein Vegetable Burger
Olga Mileti, Francesco Filice, Francesca R Lupi, Domenico Gabriele, Noemi Baldino, Georgiana Gabriela Codină, Violeta Nour · 2025
Read From Vegetable Waste to By-Product: Rheological Analysis of a Potential High-Protein Vegetable Burger by Olga Mileti, Francesco Filice, Francesca R Lupi, Domenico Gabriele, Noemi Baldino, Georgiana Gabriela Codină, Violeta Nour (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12733184.txt.
Description
Vegetable scraps from food factories still carry nutrients worth using. Olga Mileti and co-authors turn broccoli, pumpkin, carrot, and zucchini waste into dough for a high-protein vegetable burger. Fun shapes matter because the target eaters include children. The team tested how each dough flows and sets, using frequency sweeps and heating ramps. Proteins from several sources were compared as binders. The doughs were shaped in molds and baked.
All samples behaved more like solids than liquids. Brown rice protein gave the best consistency of the options tried. The authors conclude that workable, shape-holding doughs can be made from industry vegetable waste. The result points to a value-added use for a stream now thrown away.
Catalog record
| CREATOR | Olga Mileti, Francesco Filice, Francesca R Lupi, Domenico Gabriele, Noemi Baldino, Georgiana Gabriela Codină, Violeta Nour |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 37 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |