Quality and acceptability of value-added beef burger [electronic resource].

Includes references.

The sensory quality attributes of coated and uDcoated beef burger patties formulated with textnre soy granules or vegetables (peas and carrots) were studied in comparison to that of the conirol ones. Incorporation of textured soy granules significantly reduced the color, marbling, appearance, navor, tenderness, juiciness, taste and overall acceptability in comparison with either control or vegetable extended burger. Addition of peas and carrots to uncoated burger significantly reduced the binding scores in raw samples, as well as navor and juiciness in cooked samples, however, no significant differences could be observed in the other sensory attributes in both raw and cooked products. Vegetable extended burger had the highest cooking loss percent (20.14), followed by control samples (17.83), while soy extended product had the lowest value (15.82%). Application of batter and breading to vegetable extended burger significantly improved the investigated sensory parameters in comparison with the uncoated samples. On the other hand, application of batter and breading to soy extended burger revealed and improvement in the sensory quality attributes in botb raw and cooked samples. Addition of soy granules and vegetables signifJcuntly increased the moisture, ash and carbohydrate and reduced tbe fat content of raw burger patties.

Summary in Arabic.

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