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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 12 No. 10 (2022): October 2022
				
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									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. 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.



				
			
			

						
																																	
						
		


		

						
										
					
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						Published
					

					
																			2022-10-19
																	

				
							

			
						
										

											
							
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									Vol. 12 No. 10 (2022): October 2022
								
							

						
					
											
							
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								Research Articles
							

						
					
									

			
						
										
					
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