Utilization of amaranth as a fat replacer and germinated red beans to prepare low-fat beef burgers with a long shelf life storage period | ||||
| African Journal of Biological Sciences | ||||
| Article 20, Volume 15, Issue 1, 2019, Page 253-268 PDF (555.42 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajbs.2019.192188 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Safa M.A. Faid 
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| Department of Home Economics, Faculty of Specific Education, Ain Shams University, Cairo, Egypt | ||||
| Abstract | ||||
| Amaranth with germinated red beans was utilized as a fat replacer in the manufacture of healthy wholemeal beef burgers. Four formulas beef burgers with at 2.5, 5.0, 7.5, and 10.0% of amaranth and 10.0% and germinated red beans were investigated compared with a beef burger as a control-free addition. Phenolic and flavonoids levels were determined in raw and germinated amaranth. The physico-chemical, sensory evaluation, Texture Profile Analysis (TPA), and keeping quality indices during the storage period were determined in a beef burger and its four formulas. The results indicated that amaranth and germinated red beans are good sources of protein, crude fiber, ash content and total carbohydrates. Meanwhile, germinated red beans had the highest contained total phenolic and flavonoid compounds than amaranth whole meal. Using amaranth with 2.5, 5.0, 7.5, and 10.0% in beef burger was increased protein, crude fiber, ash content and total carbohydrates to 20.28, 3.75, 2.87, and 7.67%, respectively. Using amaranth (5%) with 10% in beef burger (F4) gave the best significant value of WHC, plasticity, shrinkage, cooking loss and cooking yield (as quality properties) followed by formulas 3, 2, and 1, respectively. Also, the sensory evaluation of the cooking beef burger F4 in addition to germinated red beans has greatly improvement color, odor, juiciness, and taste than other formulas. Texture profile analysis of beef burger formulas prepared from amaranth as alternative fat at different levels indicated that there were significant differences in all texture indices between different beef burgers formulas. Keeping quality indices during the storage period as total volatile nitrogen (TVN) and thiobarbitutic acid (TBA) were improved in all formulas during the storage period which can be attributed to the germinated red beans that contain a high amount of total phenolic acid and flavonoid compounds that act as natural antioxidants which scavenging the rancidity from beef burgers formulas. The results found that the germinated red bean is recommended to be a high potential based-meat ingredient during the storage period, and also, amaranth was used as an alternative fat to be utilized in the low-fat beef burger as a functional food, in addition to its health and nutritional benefits. | ||||
| Keywords | ||||
| Amaranth whole meal; germinated red beans; total volatile nitrogen (TVN); thiobarbitutic acid (TBA); Texture Profile Analysis (TPA) | ||||
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