Effects of incorporation of lupin flour on the quality attributes of beef burger

Abstract

Lupin flour is known as an alternative high-ptlant protein for meat products due to its nutritional, health, and functional properties. A factorial experiment was performed to investigate the effect of lupin seed flour treatment (without, steaming, and roasting), meat substitution level with lupin seed flour (0, 5, 10, and 15%), and the interaction between them on the quality attributes of cooked beef burger by measuring CIELAB color, texture profile analysis (TPA), chemical composition (before and after cooking), and cooking properties (cooking loss, fat and moisture retention, and shrinkage). Based on the results of the factorial experiment, a completely randomized design was used to evaluate the sensory attributes of selected treatments. The different substitution levels mainly affected CIELAB color values, chemical composition, and cooking properties. On the other hand, the interaction effect between substitution level and treatment affected TPA. Considering all results, steaming treatment and a substitution level of 10% were selected as the best treatment to produce beef burgers. In comparison to the control burger, the developed burger had higher values of L* (increased by 21.26%), b* (increased by 32.94%), and moisture retention (increased by 37.85%); lower values of fat (decreased by 16.11%), protein (decreased by 6.37%), cooking loss (decreased by 43.22%), shrinkage (decreased 19.69%), and moisture content (decreased by 2.64%); and nonsignificantly different values with other tests performed. This study demonstrated that the incorporation of lupin flour in beef burgers could have the potential to substitute meat, create an alternative high-plant protein burger, and expand the application of lupin flour in the food industry.