Effect of substituting oats and soybeans on the physicochemical composition of burgers and obtaining functional foods

Background: Plant foods, as functional provide not only the essential nutrients needed to sustain life but also low-energy foods for health promotion and disease prevention, burger, made of several types meat, contains soy oats in varying proportions enhance its chemical physical properties, well test efficacy oat flour fat alternatives.Objective: The goal this study was conduct analyses Calculation determine whether use type hamburger Fast food energy reduction might be used manufacturing low- beef burgers, treatment obesity autism,Materials Methods: For both soybeans, there were three burger treatments beef, chicken, lamb, with a ratio 5, 10, 15% each utilized construct model items. meat fillers fine blended grinder. Burger sample weight 75 g kept chilled on 40C 24 hours.Results: which contain 10% 5%, ratios, respectively, improvement qualities notably while improving properties especially lamb.Conclusion: Low high fiber kofta can using an 8.0% 0.5% carrageenan, little negative impact physicochemical sensory properties.Keywords: Meat, chemical, physical, Burgers, Oats, Soybean, foods.