Document Type : Original Research
Authors
1
Department of Home Economics, Faculty of Specific Education, Ain Sham University, Cairo, Egypt. - Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, KSA
2
Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Ministry of Agriculture Land Reclamation, Giza, Egypt
Abstract
The present study was conducted to identify the possibility of preparing meat beef
burgers by substitution of animal fats by powdered quinoa seeds and its quality
characteristics. Therefore, the aim of this study was to assess the effects of powdered
quinoa seeds (PQS) in improving the quality characteristics of raw and cooked beef
burgers. The effects of powdered quinoa seeds substitution (2.5, 5, 7.5, and 10%) on
physicochemical properties, cooking quality, colour, texture, and sensory evaluation of
cooked beef burgers for animals were evaluated. Furthermore, via a biological study, the
impact of dietary supplementation with powdered quinoa seeds (PQS) on hyperlipidemic
rats were also, determined. The nutritional parameters, including food intake, weight gain
or mass increase, and feed efficiency ratio, were recorded. Additionally, the triglycerides,
cholesterol profiles, liver and kidney functions were measured. The incorporate PQS into
the beef burger. The use of PQS in raw and cooked beef burgers resulted in an increment
L* and b* and a decrement in a* values at all levels (P<0.05). Texture analysis showed
that, the hardness values of beef burgers increased, and adhesiveness values decreased.
Regarding to the taste; flavour; colour, and overall acceptability sensory evaluation
showed, no significant value of evaluation level of powdered quinoa seeds differences (P
< 0.05), among the tested substitution level of PQS, in relative to the control. From the
obtained results, the rat groups fed on the high-fat diet were significantly suffering from
risk of hyperlipidemia . However, the results indicated that all the substitution levels
improved the weight gain and feed consumption, reduced lipid profiles, and improved
liver and kidney functions, in relative to positive control group. More specifically, a diet
with 10% PQS reduced the adverse effect of hyperlipidemia. Therefore, these new beef
burger formulas might be available option for the improvement of nutritional,
technological, and sensory properties.
Keywords
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