Effect of the Partial Replacement of Meat with Some Legumes such as (Chickpeas) on Some of the Chemical and Sensory Characteristics of the Manufactured Burger

Abstract

Local fresh veal meat of a year-old calf has been used with chickpeas (Cicer arietinum) in burger manufacturing with mixing percentage of (100% veal meat) (T1) with (50% flour of non-boiled chickpeas +50% veal meat) (T2). (50% boiled chickpeas + 50% veal meat) (T3) with, (75% flour of non-boiled chickpeas +25% veal meat) (T4) with (75% Boiled chickpeas+25% veal meat) (T5) and (25% flour non-boiled chickpeas + 25% cooked chickpea +50% veal meat) (T6). The results showed that the moisture content in the processed burger tablets, according to the first treatment where of the highest values recorded as it was (61.86%), while the fourth treatment has recorded the lowest values of (24.14%). The percentage of protein in the treatment, the fourth has recorded the lowest values of (19.25%), whereas the fifth-treatment recorded less values of (9.11. %). The percentage of fat in treatment, the first recorded the highest values of (3.18 %), while the fifth-treatment recorded lower values of (6.82%). The percentage of carbohydrates in the treatment where the fourth recorded the highest values of (42.46%), and the lowest values were the first treatment as it was (zero %).

The results showed that the Ash the second treatment recorded the highest values ​​of (90.2%), while the first treatment recorded the lowest values ​​of (1.10%). Fiber percentage in the treatment, the fourth treatment recorded the highest values ​​of (2.55%), while the first treatment recorded the lowest values of (zero %). The results showed the caloric value in the treatment, the fourth treatment recorded the highest values ​ of (74.328. kilo calories / 100 g), while the fifth-treatment recorded the least values of (181.74 kilo calories / 100 g). Values of the free fatty acids, the first treatment recorded the highest values ​​of (2.02%), while the fifth-treatment recorded lower values ​​of (0.68%). ​PH treatment, the fifth recorded the highest values ​​of (9 0.3), while the first recorded the lowest values of (6.6). The study showed that changes after cooking showed that the method of frying by oil has led to a greater drop in the tablet weight ranged between (28.25% - 13.30 %) while change in the diameter of tablets ranged between (24.17% -91.22 %), and the change in the thickness of the tablets ranged between (85.20% -33.28%).

The results of the sensory assessment of the studied qualities have shown tenderness evaluation rate of (7.5) the taste was (7.8) the smell and the flavor were (7.3) texture was (7.4) the juiciness was (8.3) and the general satisfaction was (7.7) out of (9.0) degrees which indicates that the manufactured product has got a good rate for all the studied sensory qualities.