Chemical and technological studies on some formula from seeds and beans

Abstract

ABSTRSCT Consumption of meat had faced some problems such as microbial growth and shortage of the shelf life because of the cross contamination during processing and handling. In this study,wheat, lentil, chickpea, carrot, soybean and mushrooms were used to prepare burger formula from planted sources and these formula comparing with commercial burger which produced from meat. Chemical composition, PH value, color , total volatile nitrogen, thiobarbituric acid value, microbiological evaluation and sensory evaluation weredetermined in tested samples. From the results, it could be found that the planted burger had high quantity of ash , carbohydrates and low content of fat.The color changes during storage was rapid than the plant burger sample. The total volatile nitrogen content was more pronounced in commercial burger than burger samples. Commercial burger had higher microbial count than the burger samples at the beginning of storage and spoiled after only 15 days at 4ºC, while the plant burger samples was spoiled after 30 days. Organoleptic evaluation showed that the burger samples had the best order of over acceptability followed by the Beefburger.