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. 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. Downloads [Abstract] [Full Article] Published 2022-10-19 Issue Vol. 12 No. 10 (2022): October 2022 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com