id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-996	Hadi, Sara Thamer; Jameel, Firas Riyadh; Hamid, Mohammed Majed	Effect of substituting oats and soybeans on the physicochemical composition of burgers and obtaining functional foods	2022		.htm	text/html	565	14	27	Effect of substituting oats and soybeans on the physicochemical composition of burgers and obtaining functional foods | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 12 No. 10 (2022): October 2022 / Research Articles Effect of substituting oats and soybeans on the physicochemical composition of burgers and obtaining functional foods Authors Sara Thamer Hadi Department of Food Sciences/College of Agriculture/University of Anbar/Iraq Firas Riyadh Jameel Mohammed Majed Hamid DOI: https://doi.org/10.31989/ffhd.v12i10.996 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.	cache/ffhd-996.htm	txt/ffhd-996.txt