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Journals / Tarım Bilimleri Dergisi / 1997 / Cilt: 03 - Sayı: 03

Effect of Mashed Lentil Lens culinaris L. Medik. Addition on Some Quality Characteristics of Hamburgers

Hamburgerlerin Bazı Kalite Özelliklerine Mercimek Püresi ilavesinin Etkisi

M.murat HASBİOĞLU
A.hamdi ERTAŞ
Pages
88–93
Publication Date
1997-08-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Mashed lentil addition increased pH and water holding capacity of hamburgers P

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Lentil Lens culinaris L.
📊
Key Findings & Data:Medik. flour was hyrated at a ratio of 2:1 w/w water to lentil flour and boiled for 20 min.
💡
Conclusion & Impact:Mashed lentil addition increased pH and water holding capacity of hamburgers P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Hamburger · mercimek püresi ilavesi · dönmu ş depolama

Abstract

Lentil Lens culinaris L. Medik. flour was hyrated at a ratio of 2:1 w/w water to lentil flour and boiled for 20 min. Mashed lentils were added at 5, 10 and 20 % to hamburgers and the effect of mashed lentil addition on some quality characteristics of hamburgers was investigated. Mashed lentil addition increased pH and water holding capacity of hamburgers P

Özet

Mercimek Lens cu/inaris L. Medik. unu, ağı rlığı n ı n iki kat ı su ile suland ı r ı lm ış , 20. dakika kaynat ı lm ış , soğutulduktan sonra hamburgerlerin üretiminde % O,. % 5, % 10 ve % 20 oran ı nda kullan ı lm ış ve mercimek püresinin hamburgerlerin baz ı kalite özelliklerine etkisi ara şt ı nlmıştı r. Mercimek püresi ilavesi, hamburgerlerin pH de ğerini ve su tutma kapasitesini art ı rm ış P

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Cite This Article

HASBİOĞLU, M., ERTAŞ, A. (1997). Effect of Mashed Lentil Lens culinaris L. Medik. Addition on Some Quality Characteristics of Hamburgers. Tarım Bilimleri Dergisi, Cilt: 03 - Sayı: 03, 88–93. https://ajindex.com/articles/179275

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