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Indian Journal of Public Health Research & Development
Year : 2019, Volume : 10, Issue : 10
First page : ( 1900) Last page : ( 1904)
Print ISSN : 0976-0245. Online ISSN : 0976-5506.
Article DOI : 10.5958/0976-5506.2019.03123.1

Effect of the Procedure of the Sweet Lupine Powder as an Alternative to the Camel Meat on the Quality and Sensory Characteristics of the Manufactured Burgers

Abdullah Qays Satwan Abass1,*, Abass Kasim Sakran2

1Department of Horticulture & Gardening Engineering, College of Agriculture

2Department of Pharmacology and Toxicology, College of Pharmacy, University of Kirkuk, Iraq

*Corresponding Author: Qays Satwan Abass Abdullah, Department of Horticulture & Gardening Engineering, College of Agriculture, University of Kirkuk, Iraq, Email: qays.satwan@yahoo.com

Online published on 23 December, 2019.

Abstract

The experiment included five factors (100% camel meat, 0% sweet lupine powder) (T1), (95% camel meat, 5% sweet lupine powder) (T2), (90% camel meat, 10% sweet lupine powder), (T3), (85% camel meat, 15% sweet lupine powder) (T4), (80% camel meat, 20% sweet lupine powder) (T5),. The results showed high protein, fiber and carbohydrate concentrations (T2, T3, T4, T5) compared to the standard treatment (T1), while the ash ratio increased in all treatments except the second treatment (T2) compared to standard treatment (T1), although the moisture and fat ratio of the treatments decreased (T2, T3, T4, T5) compared to standard treatment (T1). The results showed high pH value and water retention for the coefficients (T2, T3, T4, T5) compared to the standard treatment (T1). The value of free fatty acids and the loss of (T2, T3, T4, T5) compared to standard treatment (T1). percentage of change in the post-cooking characteristics of the Barker tablets decreased the percentage of change in weight, change in thickness and change in diameter of the transactions (T2, T3, T4, T5) compared to the standard transaction (T1), while the price value of transactions (T2, T3, T4, T5) compared to (T1).The results of the sensory evaluation of the studied traits showed a general assessment of Juicer (7.2), The coolness (7.2), Flavor (7.7), Color (7.6)), Textures(7.7) And general acceptance (7.9), from (9) degrees indicating that the manufactured product obtained a good rate of all sensory characteristics studied.

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Keywords

Sweet Lupine, camel, meat, Burgers.

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