Effects Wheat Gluten on The Physicochemical and Sensory Properties of Local Burger

Abstract

This study includes the production of beef substitute from wheat gluten and its introduction into the manufacture of beef Burger, the properties and sensory evaluation were tested, as the functional properties of gluten were tested. When estimating the water absorption capacity, the gluten recorded the highest water absorption at pH 7, where the water absorption amount reached 2.69 ml/g gluten. The susceptibility to binding of fat was 1.5 g oil/g of gluten, as the chemical nature of the ability to bind to the lipid molecules. As for the sensory evaluation, it included the treatment A of gluten with saline solution %3 NaCl and treatment B Solution 4% apple vinegar and treatment C 15% soaking tamarind. The treated gluten with saline solution %3 NaCl scored the highest total sensory evaluation of 78.7%, and as for the treatment of gluten with a solution 4% apple vinegar recorded the lowest sensory evaluation rate of 58.8%, and treatment C 61.9 % that all of the gluten treatment included the boiling of the gluten with the above solutions for 10 minutes, separately. The results of the microbial analysis referred to possibility of well-protected burger for 4 days in a refrigerator after preparation, where the microbial contamination is within the allowed limits for human consumption.