| Titles |
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English :
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Effect of Adding Protein Isolate from some Fruits Kernels on Beef Burger Quality
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Arabic :
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تأثير إضافة البروتين المفصول من نوى بعض الفاكهة علي جودة برجر اللحم البقري
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| Abstract |
Chemical composition, amino acids, physical properties and sensory evaluation of beef burger fortified with apricot kernels (A.K.), mango kernels (M.K.) and protein isolate (A.K.P.I. and M.K.P.I) from them by two different extracted methods were evaluated. The results showed that the A.K.P.I. and M.K.P.I. had low moisture content 5.71- 10.39% and high in protein content being 86.32-90.67% ww and 95.93-96.25% DW. No deficiency was found in any essential amino acids (EAA) of A.K. and M.K. treated when compared with the FAO pattern A.S. values were mostly higher for KOH than NaOH. Essential amino acids index (EAAI) and biological value (B.V.) for A.K.P.I. and M.K.P.I were decreased compared with untreated A.K. and M.K. 25% fried burgers were less calories food than the control sample. Therefore, 25% P.I. fried burgers may be considered as more health food. The high nutritional value, B.V., PER1,2,3, GDR value and P.S./ 150 value of burgers was not greatly affected by addition of A.K.P.I. even at 25% level. Beef burgers with 25% P.I. may be also produced commercially as burgers of such treatment showed good quality grade which gave high sensory evaluation score compared with control samples
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| Publication year |
2017
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| Pages |
281-303
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
J. of Home Economics
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| Author(s) from ARC |
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| External authors (outside ARC) |
عادل عبد المعطى أحمد
قسم التغذية وعلوم الأطعمةــ كلية الأقتصاد المنزلى ـ جامعة المنوفية ـ مصر
عماد محمد الخولى
قسم التغذية وعلوم الأطعمةــ كلية الأقتصاد المنزلى ـ جامعة المنوفية ـ مصر
رشا محمد الوراقى
قسم التغذية وعلوم الأطعمةــ كلية الأقتصاد المنزلى ـ جامعة المنوفية ـ مصر
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| Publication Type |
Journal
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