Plant protien sources as an ingredient in ready to eat veggie burgers: Nutritional, sensory and physicochemical properties and evaluation

Journal of Animal and Veterinary Advances

Volumn 10, Issue 15, 2011, Pages 2043-2046

  De Silva, P H G J ^a   Kalubowila, A ^b   Lalantha, N ^b  

^a RAJARATA UNIVERSITY OF SRI LANKA   (Sri Lanka)

^b Keells Food Products PLC   (Sri Lanka)

Author keywords

Chickpea; ISP; Rice flour; Sri Lanka; Veggie burger; Wheat flour

Indexed keywords

EID: 84872126266     PISSN: 16805593     EISSN: 1993601X     Source Type: Journal    
DOI: 10.3923/javaa.2011.2043.2046     Document Type: Article

References (12)

1. AOAC, 1984. Official Methods of Analysis. 14th Edn., Association of Official Analytical Chemists, Washington, DC, USA.
2. Coultate, T.P., 1989. Food: The Chemistry of its Components. 2nd Edn., Royal Society of Chemistry, Cambridge.
3. Drummond, L.S. andD.W. Sun, 2005. Feasibility of water immersion cooking of beef joints: Effect on product quality and yield.J. Food Eng., 77: 289-294.
4. Egbert, W.R., D.L. Huffman, CM. Chen and D.P. Dylewski, 1991. Development of low-fat ground beef. Food Technol., 45: 64-67.
5. Forrest, J.C, E.D. Alberle, H.B. Hedrick, M.D. Judge and R.A. Merkel, 1975. Principles of Meat Science. Chapman Hall, New York.
6. Gray, L.D. and R. Patrick, 1995. Escherichia, Salmonella, Shigella and Yersina in Manual of Clinical Microbiology. 6th Edn., American Society for Microbiology, Washington, DC, pp: 450-456.
7. Harrigan, W.F. and M.E. McCance, 1976. Laboratory Methods in Food and Dairy Microbiology. 1st Edn., Academic Press, London, pp: 25-29.
8. Lawrie, R.A., 1979. Meat Science. 3rd Edn., Pergamon Press, New York.
9. Man, D., 2002. Shelf Life: Food Industry Briefing Series. Blackwell Science, Oxford, UK.
10. Menkhaus, D.J., D.P.M. Colin, G.D. Whipple and R.A. Field, 1993. The effects of perceived product attributes on the perception of beef. Agribusiness, 9: 57-63.
11. Trindade, R.A., J. Mancini-Filho, I.T. Sabundjian, T.C.F. Nunes, V.D. Rogovschi and A.L.C.H. Villavicencio, 2007. Changes on lipid profile in beef burgers prepared with rosemary extract and submitted to E-beam processing. Proceedings of International Nuclear Atlantic Conference, Sept. 30-Oct 5, Santos, SP, Brazil, pp: 63-69.
12. Wehr, H.M., 1982. Attitudes and policies of govermental agencies on microbial criteria for foods: An update. Food Technol., 36: 45-54.