期刊
MEAT SCIENCE
卷 172, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2020.108305
关键词
Quinoa; Buckwheat; Functional beef burger; Gluten free; Shelf life
This study found that beef burgers formulated with quinoa and buckwheat flour as replacements for soy protein powder and bread crumb showed advantages in physicochemical, nutritional, and sensorial characteristics, with significant improvements in overall acceptability and taste attributes.
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.
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