Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation
| Autor: | Seyede Marzieh Hosseini, Saeedeh Shojaee-Aliabadi, Fereshte Bahmanyar, Leila Mirmoghtadaie |
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| Rok vydání: | 2020 |
| Předmět: |
Iran
Shelf life 0404 agricultural biotechnology Water holding capacity Animals Humans Food science Cooking Chenopodium quinoa Soy protein Chemistry 0402 animal and dairy science 04 agricultural and veterinary sciences Oil absorption 040401 food science 040201 dairy & animal science Meat Products Beef burger Food Storage Taste Soybean Proteins Gluten free Cattle Nutritive Value Food Science Fagopyrum |
| Zdroj: | Meat science. 172 |
| ISSN: | 1873-4138 |
| Popis: | This study investigated the physicochemical, nutritional and sensorial characteristics of beef burgers formulated with quinoa flour (QF) and buckwheat flour (BWF) as replacers of the mixture of soy protein powder (SP) and bread crumb (BC). Six treatments were formulated in two groups (15% and 30% of added flour as Groups A and B, respectively). The oil absorption and water holding capacity were higher (P 0.05) in Soy protein burgers (SPB) than in other burgers. The mineral content of magnesium, phosphorus, iron and zinc was higher in the quinoa burgers (QB) than in the other formulations for both A and B groups. Also, the result of sensory evaluation revealed increases (P 0.05) in overall acceptability and taste attributes of QB and BWB (Buckwheat Burger) in both groups. The shelf life results showed significant differences between SPB and treated samples (QB and BWB). Therefore, these new beef burger formulations might be a viable option in improvement of nutritional, durability and sensory properties. |
| Databáze: | OpenAIRE |
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