Quality Characterization of Burger Formulated with Tempeh | ||||
| Egyptian Journal of Food Science | ||||
| Article 3, Volume 49, Issue 2, 2021, Page 213-229 PDF (1.01 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejfs.2021.71693.1104 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mona Youssef  1; Mai Mohamed Naeem2; Nahed Zaki3
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| 1food technology special food dept. ., fac.of agaric ., ain shams university , Cairo , Egypt | ||||
| 2Food technolog institue | ||||
| 3Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| The objective of this work was to utilize tempeh ( soybean , chickpea ) for preparation of healthy beef burger and improving the quality characteristics and storage stability of beef burger. Quality characteristics, water holding capacity (WHC) and cooking measurements (cooking loss ,cooking yield, cooking shrinkage and moisture retention) of beef burger containing tempeh substitutes (soy , chickpea individually), at different levels (50 ,70 , 100%) were studied . The results showed that tempeh beef burger contains 54.70 and 46.98 % of the essential amino acids for soy tempeh and chickpea tempeh, respectively. Also, it was found that the burger formulated 50% of soy tempeh recorded the highest protein content (50.90 %) and calories (417.78 kacl / 100 gm) compared to the other groups of tempeh . Burger formulated with soy and chickpea tempeh showed increasing in crude fiber and carbohydrate while contained similar protein and ash content. Mineral contents (Fe and Ca) of tempeh beef burger were significantly higher than that found in control sample. The results showed a significant increase in the moisture retention , and cooking yield and there was a significant decrease in the cooking loss and shrinkage due to the addition of soy tempeh and chickpea tempeh compared with the control. The sensory evaluation also showed that the burger 50% Tempeh, (both types), had the highest degree of sensory evaluation receptivity. Microbial quality criteria of all burger samples were within permissible counts reported by Egyptian Standards. Generally, the formulated tempeh beef burger like seemed to be more preferable by consumer with respect to all organoleptic properties. Finally, it is recommended to utilize Tempeh as meat replacer to prepare a beef burgers like at lower cost with improving health, cooking properties and sensory parameters. | ||||
| Keywords | ||||
| Legumes; Fermentation; Tempeh and Burgers | ||||
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