The Utilization of Wheat Germ in Burger Preparation | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 3, Volume 52, Issue 1, 2014, Page 19-25 PDF (301.29 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2014.111125 | ||||
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| Abstract | ||||
| Abstract The present study was aimed to investigate the possibility of utilizing wheat germ extrudate in beef burger preparation as a substitution of beef meat by (5, 10, 15 and 20% levels). Chemical, physical and sensory characteristics of prepared burger were determined. By increasing the wheat germ extrudate levels, carbohydrate, fiber and ash were significantly increased, while total protein and fats were significantly decreased. Also, by increasing the added levels of wheat germ extrudates, Mg, K, Mn, Zn and P were significantly increased while; Fe, Na and Ca were significantly decreased. The substitution of beef meat with wheat germ extrudate significantly enhanced the chemical and physical quality attributes of produced burger (TVN, TBA, pH, WHC and plasticity). The best Quality attributes were achieved at 10% level compared to control. So, we recommend adding wheat germ extrudate at 10%level in beef burger preparation. | ||||
| Keywords | ||||
| Beef burger; extruded wheat germ; Chemical and physical quality attributes and sensory evaluation | ||||
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