{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T20:34:27Z","timestamp":1792787667008,"version":"4.5.0"},"reference-count":39,"publisher":"SAGE Publications","license":[{"start":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T00:00:00Z","timestamp":1791590400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"name":"Bangladesh Agricultural University","award":["2025\/36\/BAU"],"award-info":[{"award-number":["2025\/36\/BAU"]}],"id":[{"id":"https:\/\/ror.org\/03k5zb271","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"abstract":"<jats:p>\n                    The growing demand for sustainable proteins has prompted interest in plant-based meat alternatives that match the nutritional, physicochemical, and sensory characteristics of animal-derived products. In this study, plant-based meatballs (PLM) were developed using pumpkin seed, lima bean, and chickpea flours, and their properties were compared with those of chicken meatballs. Three formulations were prepared using a constant chickpea flour content of 25.5% and varying proportions of pumpkin seed and lima bean flours: S\n                    <jats:sub>1<\/jats:sub>\n                    (51.0% pumpkin seed flour, 8.5% lima bean flour), S\n                    <jats:sub>2<\/jats:sub>\n                    (34.0% pumpkin seed flour, 25.5% lima bean flour), and S\n                    <jats:sub>3<\/jats:sub>\n                    (17.0% pumpkin seed flour, 42.5% lima bean flour). All PLM samples contained less fat and higher crude fiber than the control. Sample S\n                    <jats:sub>1<\/jats:sub>\n                    yielded the highest protein (15.5%) and crude fiber (5.50%) contents, together with superior sensory scores. Sample S\n                    <jats:sub>3<\/jats:sub>\n                    achieved the highest moisture content (61.5%), best cooking yield (90.46%), and most favorable color profile. Texture profile analysis showed that steaming enhanced the structural integrity; S\n                    <jats:sub>3<\/jats:sub>\n                    showed higher hardness and springiness, whereas S\n                    <jats:sub>1<\/jats:sub>\n                    demonstrated higher chewiness. Overall, S\n                    <jats:sub>1<\/jats:sub>\n                    offered the most balanced nutritional and sensory performances, whereas S\n                    <jats:sub>3<\/jats:sub>\n                    excelled in technological and visual attributes. These results support the feasibility of using chickpea, lima bean, and pumpkin seed flours as sustainable ingredients for plant-based meatball production.\n                  <\/jats:p>","DOI":"10.1177\/10820132261496409","type":"journal-article","created":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T11:59:07Z","timestamp":1791633547000},"update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Development of pumpkin seed-Lima bean-based meatballs as sustainable protein alternatives: Evaluation of physicochemical, textural, and sensory properties"],"prefix":"10.1177","author":[{"given":"Joyeeta Barua","family":"Purna","sequence":"first","affiliation":[{"name":"Bangladesh Agricultural University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kanize Fatema","family":"Konika","sequence":"additional","affiliation":[{"name":"Bangladesh Agricultural University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maskura Ahmed","family":"Moon","sequence":"additional","affiliation":[{"name":"Bangladesh Agricultural University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-6912-5586","authenticated-orcid":false,"given":"Iqbal","family":"Hossain","sequence":"additional","affiliation":[{"name":"Bangladesh Agricultural University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Saydur","family":"Rahman","sequence":"additional","affiliation":[{"name":"Bangladesh Agricultural University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0964-5521","authenticated-orcid":false,"given":"Anisur Rahman","family":"Mazumder","sequence":"additional","affiliation":[{"name":"Bangladesh Agricultural University"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2026,10,10]]},"reference":[{"key":"e_1_3_2_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2024.e39314"},{"key":"e_1_3_2_3_1","volume-title":"Official Methods of Analysis. 21st edn","author":"AOAC International","year":"2019","unstructured":"AOAC International (2019) Official Methods of Analysis. 21st edn. 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