Preparing a Beef Burger by Partially Replacing Veal with some Grain Crops and Studying its Chemical Properties

Abstract

Meat and its products are distinguished from the food that the consumer wants to eat because of its unique taste and its richness in nutrients that provide the best quality in terms of protein, essential amino acids, essential fatty acids, and a number of minerals and vitamins, especially the vitamin B group. is considered harmful to health, and that its consumption is linked to many diseases, including obesity, cardiovascular diseases and other types of cancer. The results also indicate that these products converge in their protein content with meat protein, with good levels of carbohydrates, which makes these products converge in terms of protein with proteins. An ideal food with high energy levels, vegetable proteins and vegetable fats low in triglycerides. The use of oats, millet and barley powder resulted in a significant decrease in the content of cholesterol, triglycerides, fat and calories, compared with the processed and commercial buckwheat. There is an increase in the ability to carry water and the percentage of moisture in the substitution treatments with powdered oats, millet and barley, and these characteristics improve the juiciness of the product.