THE EFFECT OF PARTIAL REPLACEMENT OF BEEF BURGER WITH SOYBEAN FLOUR ON PHYSICAL AND SENSORY PROPERTIES
A. M. ALIAN *
Department of Food Science, Faculty of Agriculture, Cairo University, Egypt
NAGLAA H. EL-GAZAR
Department of Food Science, Faculty of Agriculture, Cairo University, Egypt
A. NASR EL-DEIN AHMED
Regional Center for Food and Feed, Agricultural Research Center, Giza, Egypt
*Author to whom correspondence should be addressed.
Abstract
This work was carried out to produce an acceptable burger made from blends of soybean flour and meat. The effect of replacement of meat by soybeans on the physical and sensory characteristics of burger has been reported. Meat burger (control) was replaced by soybean flour with different percentages 25, 50, 75 and 100 as recorded A, B, C and D, respectively. Texture profile was analyzed. Data showed no significant differences between the firmness in all samples. The cohesiveness of the beef burgers ranged from 0.45 (B) to 0.75 (A), the highest value was for A and the lowest one for B. The highest value of gumminess was for A and control, while the lowest value was for B. Chewiness were reduced from 18.72 to 4.34 for A and B, respectively, while springiness ranged from 0.76 (control, A, D) to 0.47 (B). Resilience was reduced from 0.64 (A) and control to 0.24 (B). Mixed 25% (A) was the best one in texture analysis of beef and soya burgers.
The freshly prepared samples showed that the lowest cooking loss was 36.55% for D and the highest value was 48.66% for A and 48.30% for control, while the other mixed samples showed the greatest loss (44.86- 43.68%).
Addition of soy flour increased the lightness (L*) values of all treatments and showed a significantly increase. Control had the highest value of a* in all treatments. Control had the lowest b* values and increased to be the highest values for D.
Sensory evaluation showed that the highest effect of appearance was for sample (C) followed by sample (D), while there was non-significant difference for colour between all burgers ranging from 7.4 to 8.3%. The highest value of colour 8.3 was obtained by sample (B), whereas control burger got the lowest score 7.4.
Keywords: Beef burger, soy burger, physical and sensory evaluation