Abstract
The chemical and technological properties of soybean, faba bean, chickpea and white rice flour, as well as their effects on the quality of beefburger containing them, were investigated. The results showed that soybean flour was considered the best of the four meat substitutes. It was rich in protein, high in essential amino acids, except methionine, and easily mixed with the free water and fat of meat to give a stable mixture similar to the control. However, from an economical point of view and considerations of availability, broken rice and faba bean flours were preferred. Also, the study showed that polyacrylamide gel electrophoresis was useful for the identification of plant proteins in beefburger.
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