QUALITY ATTRIBUTES OF BEEF BURGER PREPARED FROM MEAT AND MILLET FLOUR

Abstract: Physical and chemical properties of pearl and proso millet were evaluated. The flour of both millet varieties was used in different combinations (10 % and 20 %) with extruded soy to develop beef burgers in comparison with control (20 % soy). Quality characteristics of burger treatments were evaluated during storage at - 18 ?C for 4 months. Pearl millet had higher contents of oil, total phenol and antioxidant than proso millet. Both millet varieties are rich source of phosphorus, magnesium and potassium. Leucine was the dominant essential amino acid in both millet varieties. Generally, burgers formulated with the flour of both millet varieties had a good acceptability.
Cooking and texture characteristics improved with increasing millet flour in the burger formulations. After 4 months of frozen storage, the total volatile nitrogen content of all treatments was in the range of permissible level. Thiobarbituric acid content and microbial criteria of all treatments were within the permissible levels till the end of the third month of storage period. The obtained results herald a promising future for incorporation of millets into the meat products industry.
Publication year 2020
Pages 103-117
Organization Name
serial title Advances in food sciences :
Author(s) from ARC
Publication Type Journal
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