Using Okara Powder as a Fiber Source in Beef Burger | ||||
| Al-Azhar Journal of Agricultural Research | ||||
| Volume 48, Issue 1, June 2023, Page 259-265 PDF (719.13 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajar.2023.316084 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| M. Y. Basha* | ||||
| Food Science and Technology Department, Faculty of Home Economic, Al-Azhar University,Tanta,Egypt | ||||
| Abstract | ||||
| Okara is the primary by-product of the soymilk industry, okara contains essential ingredients like soy protein and fiber, so the aim of this research was replacing of beef meat with okara powder with levels of 2.5, 5, and 10% and study the effect of the incorporation of okara powder on the physiochemical and sensory properties of a beef burger. The results showed that okara powder contains high crude fiber content of 53.97% (dry basis), also the results revealed that the calorie content (kcal/100g) of okara powder (227.77) is lower than that of meat (445.91). The results showed that protein content significantly decreased as the replacement level of meat with okara powder increased. The fat content showed a similar trend, with 44.53% for the control sample prepared without okara powder and 37.41% for the burger sample made by replacing okara powder for 10% of the beef meat. But when more beef meat was replaced with okara powder, the crude fiber content increased. In comparison to the control sample's lowest result of 5.82%, the sample of beef burgers produced by replacing okara powder for 10% of the beef meat had the highest crude fiber content, coming in at 14.64 %. The results also, showed that the replacement of beef meat with okara powder significantly decreased the energy content of burger samples The replacement of beef meat with okara powder in producing beef burgers didn't significantly affect its sensory properties but enhanced the juiciness scores for the burger. | ||||
| Keywords | ||||
| okara; Beef burger; Antioxidant; Dietary Fiber | ||||
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