(2017). EVALUATION OF NUTRIENT CONTENT AND COOKING CHARACTERISTICS OF LOW FAT BEEF BURGER. Egyptian Journal of Agricultural Research, 95(4), 1709-1723. doi: 10.21608/ejar.2017.151572
. "EVALUATION OF NUTRIENT CONTENT AND COOKING CHARACTERISTICS OF LOW FAT BEEF BURGER". Egyptian Journal of Agricultural Research, 95, 4, 2017, 1709-1723. doi: 10.21608/ejar.2017.151572
(2017). 'EVALUATION OF NUTRIENT CONTENT AND COOKING CHARACTERISTICS OF LOW FAT BEEF BURGER', Egyptian Journal of Agricultural Research, 95(4), pp. 1709-1723. doi: 10.21608/ejar.2017.151572
EVALUATION OF NUTRIENT CONTENT AND COOKING CHARACTERISTICS OF LOW FAT BEEF BURGER. Egyptian Journal of Agricultural Research, 2017; 95(4): 1709-1723. doi: 10.21608/ejar.2017.151572
EVALUATION OF NUTRIENT CONTENT AND COOKING CHARACTERISTICS OF LOW FAT BEEF BURGER
the current study was carried out to utilize brown lentil and wheat bulgur for preparation of healthy beef burger in order to enhance the chemical, cooking and sensory properties of beef burger. The chemical analysis of the raw materials showed that, the highest protein content was noticed in raw brown lentil and bulgur wheat respectively. The germination process led to a slight decrement in protein content and ether extract. Cooking process of germinated brown lentil resulted in significant decrement in phytic acid and trypsin inhibitor. The results showed that soluble and insoluble dietary fiber in cooked brown lentil were significantly higher than that found in raw, germinated brown lentil and wheat bulgur. The results showed a significant increase in the moisture retention, fat retention and cooking yield compared with the control. Results revealed that the incorporation of brown lentil to beef burger formulas caused a highly significant increase in water holding capacity (WHC) value when compared with control. The TBA values in mixtures containing brown lentil (0.16 - 0.29 mg malonaldehyde /kg wet weight of product) were lower than that of control sample (0.58 mg malonaldehyde /kg wet weight of product). The highest protein and fiber content were noticed in beef burger blends prepared by brown lentil, bulgur and meat blend than that found that in control. Mineral contents (Zn, Fe, Ca and K) of beef burger like blends were significantly higher than that found in control sample. In general, the tested beef burger seemed to be more preferable by consumer with respect to all organoleptic properties. Finally, it is recommended to incorporate dried brownlentil and bulgur mixtures as meat replacer to prepare a beef burgers at lower cost with improving health, cooking properties and sensory parameters.
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