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Preparation and Evaluation of Different Nutritive Vegetarian Burger
for Females and Women .
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Abstract: The current study was carried out to utilize from whole white bean, whole brown lentil and whole chickpea, grits wheat and barley for preparation of healthy vegetarian burger in order to enhance the bioavailability of minerals and, it meets the daily requirements of protein and essential amino acids for females and women. The chemical, physical, cooking and sensory properties were evaluated. The results indicated that the germination process followed by cooking process led to slight significant decrement in protein for legumes. Cooking process of germinated white bean, whole brown lentil and chickpea resulted in significant decrement in the phytic acid and trypsin inhibitor. The results showed that, soluble and insoluble dietary fibers in cooked legumes were significant higher than that found in raw and grits wheat and barley. Also, the results showed a significant increase in the moisture retention, oil absorption and cooking yield for vegetarian burger mixtures compared with commercial control sample. Results revealed that the incorporation of whole white bean, whole lentil and whole chickpea to grits wheat and barley caused increased in vitro iron (Fe), zinc (Zn), calcium (Ca), potassium (K) and phosphor (P) bioavailability. The tested vegetarian burgers seemed to be more preferable by consumer with respect to sensory evaluation. Finally, it is recommended to prepared good nutritional vegetarian burger for females (9-13 years) and women (over 51 years), and through it can meet the needs of working family members, especially vegetable groups. It can also be used to feed students of schools, university cities, and Christian brothers because of its high nutritional value, cheap price, and a long shelf life without the need to save it by refrigeration or freezing, and it can be used as commercial products.
Keywords: Cereals, Daily requirements, Legumes, Sensory evaluation,
Vegetarian diet
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| Publication year |
2024
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| Organization Name |
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| Author(s) from ARC |
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| Publication Type |
Journal
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