{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T15:01:45Z","timestamp":1788793305934,"version":"build-2803163510"},"reference-count":60,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2026,3,22]],"date-time":"2026-03-22T00:00:00Z","timestamp":1774137600000},"content-version":"vor","delay-in-days":21,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,3,1]],"date-time":"2026-03-01T00:00:00Z","timestamp":1772323200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,3]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      This study aimed to evaluate the consumer acceptance test, purchase intention, and physicochemical and technological properties of cooked plant\u2010based burgers formulated with sorghum and cowpea protein isolate, compared with a commercial burger (CO). Five formulations were tested: F1 (tannin\u2010free sorghum, 19% protein), F2 (tannin\u2010rich sorghum, 19%), F3 (tannin\u2010free sorghum, 24%), F4 (tannin\u2010rich sorghum, 24%), and CO (commercial hamburger made from soy). No differences were observed between sample F1 and the CO regarding color preference, flavor, texture, and overall impression. Sample F2 was selected for further analysis due to its equivalent protein content and the presence of tannins in its composition, as well as exhibiting aroma, flavor, and overall impression similar to CO. Following sensory screening, only the two most accepted formulations were selected for physicochemical and technological characterization. F1 and F2 showed excellent sources of protein, dietary fiber, iron, and zinc. F2 presented the highest tannins,\n                      <jats:italic>p<\/jats:italic>\n                      \u2010coumaric and ferulic acids, 7\u2010methoxyapigeninidin, and antioxidant capacity, with lower pH and higher mechanical resistance. Burgers formulated with sorghum and cowpea protein isolate proved to be promising for the development of meat analogues, with the presence of anthocyanins and phenolic acids contributing to the improvement of nutritional, technological, and sensory properties.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>Sorghum and cowpea protein isolates are sustainable alternatives for meat analogues. Tannin\u2010rich sorghum burgers showed higher phenolics, anthocyanins, and antioxidant capacity. Sorghum\u2010based burgers provided high protein, fiber, iron, and zinc contents.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70953","type":"journal-article","created":{"date-parts":[[2026,3,23]],"date-time":"2026-03-23T03:41:12Z","timestamp":1774237272000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["The Incorporation of Sorghum and Cowpea Protein Isolate Into Plant\u2010Based Burgers Improved Their Physicochemical and Sensory Properties"],"prefix":"10.1111","volume":"91","author":[{"given":"Andressa Alvarenga","family":"Silva","sequence":"first","affiliation":[{"name":"Department of Nutrition and Health Federal University of Vi\u00e7osa  Vi\u00e7osa Minas Gerais Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0156-9827","authenticated-orcid":false,"given":"Val\u00e9ria Aparecida Vieira","family":"Queiroz","sequence":"additional","affiliation":[{"name":"Embrapa Milho e Sorgo  Sete Lagoas Minas Gerais Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francielle Barbosa","family":"Pena","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Health Federal University of Vi\u00e7osa  Vi\u00e7osa Minas Gerais Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"C\u00edcero Beserra","family":"de Menezes","sequence":"additional","affiliation":[{"name":"Embrapa Milho e Sorgo  Sete Lagoas Minas Gerais Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M\u00e1ria Herminia Ferrari","family":"Felisberto","sequence":"additional","affiliation":[{"name":"Department of Food Technology Federal University of Vi\u00e7osa  Vi\u00e7osa Minas Gerais Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Renata Celi Lopes","family":"Toledo","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Health Federal University of Vi\u00e7osa  Vi\u00e7osa Minas Gerais Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Barbara Pereira","family":"da Silva","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Health Federal University of Vi\u00e7osa  Vi\u00e7osa Minas Gerais Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1096-456X","authenticated-orcid":false,"given":"H\u00e9rcia Stampini Duarte","family":"Martino","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Health Federal University of Vi\u00e7osa  Vi\u00e7osa Minas Gerais Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,3,22]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2022.100154"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu15020452"},{"key":"e_1_2_10_4_1","volume-title":"Official Methods of Analysis of the AOAC International","author":"AOAC International","year":"2019"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2020.1793730"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.phytochem.2004.04.001"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2023.100810"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.isci.2022.105347"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fshw.2019.11.006"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.02.067"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.129027"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2011.02.003"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2014.887057"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.145894"},{"key":"e_1_2_10_15_1","volume-title":"World Food Situation\u2014Cereal Supply and Demand Brief","author":"FAO\u2014Food and Agriculture Organization of the United Nations","year":"2024"},{"key":"e_1_2_10_16_1","volume-title":"FAOSTAT\u2014Producer Prices","author":"Food and Agriculture Organization of the United Nations (FAO)","year":"2024"},{"key":"e_1_2_10_17_1","volume-title":"21 CFR \u00a7 101.54\u2014Nutrient Content Claims for \u201cGood Source,\u201d \u201cHigh,\u201d \u201cMore,\u201d and \u201cHigh Potency","author":"Food and Drug Administration","year":"2023"},{"key":"e_1_2_10_18_1","volume-title":"An\u00e1lise de alimentos","author":"Gomes J. 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