Preparation and evaluation of low-fat burgers and fortified by chickpea during frozen storage

المؤلفون المشاركون

Imam, Umar Ahmad
al-Basyuni, Ghadah Mahmud
Muharram, Iman Badawi Muhammad
al-Najadah, Ahmad Hasan Salih

المصدر

المجلة العلمية للدراسات و البحوث التربوية و النوعية

الناشر

جامعة بنها كلية التربية النوعية

تاريخ النشر

2020-02-29

دولة النشر

مصر

عدد الصفحات

32

التخصصات الرئيسية

العلوم التربوية

الملخص الإنجليزي

This study aimed to prepare beef burger formulae with low-fat content, substituted of beef fat by chickpea flour with different levels ( 12 م , 4,2 and %15).

The obtained results showed that: Beef burgers are considered as a good source of carbohydrate, protein, crude fiber, ash content, minerals (K, Fe and Zn), antioxidant content (Polyphenols and flavonoids), essential amino acids , especially leucine and lysine and fatty acids (palmatic, stearic and oleic acid).

Addition of chickpea flour to burgers decreased lipid oxidation (peroxide and thiobarbituric acid values) in either at zero time or during frozen storage.

Addition of chickpea flour caused a decrease in total bacterial count, psychrophilic.

Bacteria spore forming bacteria; fungi and yeasts in either at zero time or during frozen storage.

During frozen storage, total bacteria, spore forming bacteria, fungi and yeasts were decreased.

Sensory evaluation of burgers indicated that all samples were recorded highly acceptable score of color, texture, taste, order and overall acceptability by the panelists in either at zero time or at the end of storage.

نوع البيانات

أوراق مؤتمرات

رقم السجل

BIM-1078449

• APA
• MLA
• AMA