QUALITY ATTRIBUTES OF LOW – FAT BEEF BURGERS FORMULATED WITH CHICKPEA FLOUR

Abstract

This study was carried out to prepare low-fat beef burger by partial replacement (2.5, 5, 7.5 and 10%) chickpea flour as fat replacer. Beef burgers were organoleptically evaluated. Also physical properties, gross chemical composition and caloric value were determined. A biological assay on rats was conducted to determine the effect of low fat beef burger diets on feeding and growth parameters and serum lipid profile. Sensory evaluation indicate that no significant differences (P≤ 0.05) were found among replacement treatments and control sample. Hardness and juiciness of beef burgers showed nonsignificantly differences (P≤ 0.05) among control and replace samples. Non significant differences (P≤ 0.05) were also observed among control and all replacement levels considering acceptability. The texture analysis cleared that no significant differences (P≤ 0.05) among control and chickpea treatments at. The results of gross chemical composition and caloric value showed a significant decreases (P≤ 0.05) in fat content and caloric value by increasing chickpea replacement levels. The biological assay results indicated that the body weight gain and feed intake of rats were significantly (P≤ 0.05) affected by chickpea replacement, while, feed efficiency ratio values of rats were not significantly (P≤ 0.05) affected by fat replacement. Total cholesterol (TC), triglycerides (TG), and low density lipoprotein cholesterol (LDL-c) of serum were significantly (P≤ 0.05) decreased by replacement at ratio of 2.5, 5, 7.5 and 10 by chickpea flour. Calculated atherogenic, index was significantly decreased (P≤ 0.05) by fat replacement at all ratios using chickpea flour.