Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation

Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation

This study investigated the physicochemical, nutritional and sensorial characteristics of beef burgers formulated with quinoa flour (QF) and buckwheat flour (BWF) as replacers of the mixture of soy protein powder (SP) and bread crumb (BC). Six treatments were formulated in two groups (15% and 30% of...

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Veröffentlicht in:Meat science 2021-02, Vol.172, p.108305-108305, Article 108305
Hauptverfasser: Bahmanyar, Fereshte, Hosseini, Seyede Marzieh, Mirmoghtadaie, Leila, Shojaee-Aliabadi, Saeedeh
Format: Artikel
Sprache:eng
Schlagworte:
Buckwheat
Functional beef burger
Gluten free
Quinoa
Shelf life
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Zusammenfassung:This study investigated the physicochemical, nutritional and sensorial characteristics of beef burgers formulated with quinoa flour (QF) and buckwheat flour (BWF) as replacers of the mixture of soy protein powder (SP) and bread crumb (BC). Six treatments were formulated in two groups (15% and 30% of added flour as Groups A and B, respectively). The oil absorption and water holding capacity were higher (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2020.108305