Quality Characterization of Burger Formulated with Tempeh
Abstract: TThe objective of this work was to utilize tempeh (soybean, chickpea) for preparation of healthy beef burger and improving the quality characteristics and storage stability of beef burger. Quality characteristics, water holding capacity (WHC) and cooking measurements (cooking loss,cooking yield shrinkage and moisture retention), of beef burger substitutes (soy, chickpea individually), at different levels (50, 70,100%) were studied. The results showed that tempeh beef burger contain 54.70 and 46.98% of the essential amino acids for soy tempeh and chickpea tempeh, respectively. Also, it was found that the burger formulated 50% of soy tempeh recorded the highest protein content (50.90%) and calories (417.78 kcal/100g) compared to the other groups of tempeh. Burger formulated with soy and chickpea tempeh showed increasing in crude fiber and carbohydrate whilecontained similar protein and ash content. Mineral contents (Fe and Ca) of tempeh beef burger were significantly higher than that of found in control sample. The results showed a significant increase in the moisture retention, and cooking yield and there was a significant decrease in the cooking loss and shrinkage due to the addition of soy tempeh and chickpea tempeh compared with the control. The sensory evaluation also showed that the burger 50% Tempeh, (both types), had the highest degree of sensory evaluation, receptivity.Microbial quality criteria of all burger samples were within permissible counts reported by Egyptian Standards. Generally, the formulated tempeh beef burger like seemed to be more preferable by consumer with respect to all organoleptic properties. Finally, it is recommended to utilize Tempeh as meat replacer to prepare a beef burgers like at lower cost with improving health, cooking properties and sensory parameters.
Publication year 2021
Pages 213-229
Organization Name
serial title Egypt. J. Food. Sci.
Author(s) from ARC
Publication Type Journal
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