Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger

Autor:	Abdalbasit Adam Mariod, Mohamed Abd Elagdir
Jazyk:	angličtina
Rok vydání:	2024
Předmět:	Camel meat burger chickpea flour soybean flour skimmed milk powder sensory evaluation M. Luisa Escudero-Gilete Universidad de Sevilla Sevilla Spain Agriculture Food processing and manufacture TP368-456
Zdroj:	Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
Druh dokumentu:	article
ISSN:	23311932 2331-1932
DOI:	10.1080/23311932.2024.2321673
Popis:	AbstractCamel meat contains a high percentage of unsaturated fatty acids that are beneficial for cardiovascular health and controlling cholesterol levels. This aims to evaluate the effect of partially replacing camel meat with chickpea flour (CPF), soybean flour (SBF), and skimmed milk powder (SMP) on the physicochemical and sensory evaluation properties of camel meat burgers. Ten burger formulations were prepared by partially replacing the minced meat with CPF, SBF, and SMP at percentages of 10%, 20%, and 30%. Proximate composition, pH, color, water holding capacity, cooking loss, and sensory evaluation were conducted. Significant increases (p 0.05) increases. However, the partial replacement of meat with the CPF, SBF, and SMP resulted in significant (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/c7e5026fcec947e3aaa2f070780ce042 Zobrazit plný text záznamu View record in DOAJ