Quality characterization of burger formulated with tempeh

The objective of this work was to utilize tempeh ( soybean , chickpea ) for preparation healthy beef burger and improving the quality characteristics storage stability burger. Quality characteristics, water holding capacity (WHC) cooking measurements (cooking loss ,cooking yield, shrinkage moisture retention) containing substitutes (soy individually), at different levels (50 ,70 100%) were studied . results showed that contains 54.70 46.98 % essential amino acids soy tempeh, respectively. Also, it found formulated 50% recorded highest protein content (50.90 %) calories (417.78 kacl / 100 gm) compared other groups Burger with increasing in crude fiber carbohydrate while contained similar ash content. Mineral contents (Fe Ca) significantly higher than control sample. a significant increase retention yield there decrease due addition control. sensory evaluation also Tempeh, (both types), had degree receptivity. Microbial criteria all samples within permissible counts reported by Egyptian Standards. Generally, like seemed be more preferable consumer respect organoleptic properties. Finally, is recommended Tempeh as meat replacer prepare burgers lower cost health, properties parameters.