Effect of substituting oats and soybeans on the physicochemical composition of burgers and obtaining functional foods

Abstract

Background: Plant foods, as functional foods, provide not only the essential nutrients needed to sustain life but also low-energy foods for health promotion and disease prevention, the burger, made of several types of meat, contains soy and oats in varying proportions to enhance its chemical and physical properties, as well as to test the efficacy of soy and oat flour as fat alternatives.

Objective: The goal of this study was to conduct chemical and physical analyses to Calculation of proportions to determine whether use this type of hamburger Fast food energy reduction might be used for the manufacturing of low- fat beef burgers, the treatment of obesity and autism,

Materials and Methods: For both oats and soybeans, there were three burger treatments made of beef, chicken, and lamb, with a ratio of 5, 10, and 15% of each utilized to construct the model items. The meat fillers and fine fat were blended in a grinder. The Burger sample weight was 75 g and kept chilled on 40C for 24 hours.

Results: The burger fillers which contain 10% oats and 10% soy and 5%, 15% ratios, respectively, made improvement in the chemical qualities notably with beef and lamb, respectively, while improving physical properties especially with beef and lamb.

Conclusion: Low fat and high fiber kofta meat can be made using oat flour with an 8.0% oat flour and 0.5% carrageenan, with little negative impact on its physicochemical and sensory properties.

Keywords: Meat, chemical, physical, Burgers, Oats, Soybean, functional foods.