Impact of Using Millet Flour On Burger Bun and Beef Burger Quality

Abstract

The objective of this study was to evaluate the impact of using millet flour on the quality of both burger bun bread and beef burger patty as a favorite sandwich for a big category of people specially children. For burger bun bread (BB), wheat flour (WF) was substituted by 10 (T1), 20 (T2), 30 (T3), 40 (T4) and 50% (T5) millet flour (MF). Sensory evaluation was achieved in order to choose the most accepted BB samples, then chemical composition, physical properties, alkaline water retention capacity (AWRC), staling rate (SR), crust and crumb color and rheological properties were done on the most accepted BB samples. Likewise, beef burger patties (BP) were formulated by substitute beef meat by 5 (MF5), 10 (MF10) and 15% (MF15) MF. A control samples (C) of BB and BP were done from 100 % of WF and beef meat. Different prepared BP samples were tested for its chemical composition, hardness, cooking properties, color and sensory characteristics. Sensory evaluation of BB showed that the, the most accepted BB samples were C, T1, T2 and T3. Total ash, crude fiber and ether extract were be enhanced in T1, T2 and T3 then C sample. Calorie value was higher for T2 and T3 samples. Weigh of T2 and T3 was found to be the same as C sample, however volume and specific volume of prepared BB samples were decreased as the MF proportion increased. Lower AWRC and SR was reported for C, T1, T2 and T3. Regarding rheological properties, the wheat flour blends with MF had a good behavior in rheological properties, where there was an increment in stability time, dough development time, decrement of dough weakening and mixing tolerance index and R/E values. The crust and crumb color of the BB samples contained MF decreased as the MF proportion increased. With regards to BP samples, the moisture, crude fiber, ether extract and total carbohydrates content were reinforcement, as well as, the BP contain MF exhibit a good hardness, cooking yield, cooking loss, shrinkage, weight after cooking, color properties and an excellent sensory attribute when compared with C sample. Therefore, it could be illustrated that MF could be successfully used in the preparation of burger bun bread with a concentration up to 20% MF and beef burger patty with a concentration up to 15 % of MF.