Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties

Abstract

The objective of this paper is to appraise the quinoa and buckwheat seeds as pseudocereals to develop new beef burgers. In this study, three different formulations were prepared: one control sample with 15% mixture of bread crumb with soy protein, and two samples with 15% quinoa flour (QB) and buckwheat flour (BB), respectively. This replacement did not make significant difference between the different formulations in most of the physicochemical characteristics including moisture content, pH value, frying properties and water activity but emulsion stability and protein content were higher in the control sample than new formulations. Based on the results of texture properties, raw control sample showed significantly harder texture but BB showed harder texture after frying. Moreover, raw quinoa burger had a higher lightness value (L*). A comparison between the QB and BB burger showed significantly increase in protein and fat content, emulsion stability and lightness of QB. In conclusion, the replacing of bread crumb and soy protein mixture by buckwheat and quinoa flours in beef burger, especially by quinoa flour did not cause significant damage to burger properties and might be a suitable strategy to produce a new functional burger with comparable physicochemical and textural properties.

Keywords

• beef burger
• buckwheat
• functional product
• quinoa