physicochemical and biological evaluation of beef burger partially substituted with powdered quinoa seed instead of animal fat

The present study was conducted to identify the possibility of preparing meat beef burgers by substitution of animal fats by powdered quinoa seeds and its quality characteristics. Therefore, the aim of this study was to assess the effects of powdered quinoa seeds (PQS) in improving the quality characteristics of raw and cooked beef burgers. The effects of powdered quinoa seeds substitution (2.5, 5, 7.5, and 10%) on physicochemical properties, cooking quality, colour, texture, and sensory evaluation of cooked beef burgers for animals were evaluated. Furthermore, via a biological study, the impact of dietary supplementation with powdered quinoa seeds (PQS) on hyperlipidemic rats were also, determined. The nutritional parameters, including food intake, weight gain or mass increase, and feed efficiency ratio, were recorded. Additionally, the triglycerides, cholesterol profiles, liver and kidney functions were measured. The incorporate PQS into the beef burger. The use of PQS in raw and cooked beef burgers resulted in an increment L* and b* and a decrement in a* values at all levels (P<0.05). Texture analysis showed that, the hardness values of beef burgers increased, and adhesiveness values decreased. Regarding to the taste; flavour; colour, and overall acceptability sensory evaluation showed, no significant value of evaluation level of powdered quinoa seeds differences (P < 0.05), among the tested substitution level of PQS, in relative to the control. From the obtained results, the rat groups fed on the high-fat diet were significantly suffering from risk of hyperlipidemia . However, the results indicated that all the substitution levels improved the weight gain and feed consumption, reduced lipid profiles, and improved liver and kidney functions, in relative to positive control group. More specifically, a diet with 10% PQS reduced the adverse effect of hyperlipidemia. Therefore, these new beef burger formulas might be available option for the improvement of nutritional, technological, and sensory properties. Use no more than 200 words.