Considering the Physicochemical and Sensorial Properties of Momtaze Hamburgers Containing Lentil and Chickpea Seed Flour

The food product known as the ‘hamburger’ plays a crucial role in people’s nutrition and the diversity of the food they consume. The reasons for our study include the area under cultivation, the remarkable amount of protein in chickpeas and lentils, as well as the public interest in tending to meat products, especially hamburgers. In this study, beef burgers were combined with chickpea flour and lentil flour at 4%, 8% and 12% levels. We evaluated the properties of uncooked beef burgers, including protein, fat, moisture, ash, pH, texture profile (hardness, springiness, cohesiveness, gumminess and chewiness), cooking properties, and sensory attributes. Compared with the controls, the percentage of the samples’ protein and fat increased with the rise in the level of chickpea and lentil flour. At 12% level, the chickpea and lentil flour had the lowest ash content. Samples of hamburgers with lentil flour at 12% level had the highest pH value. The hardness, chewiness and gumminess value of the samples significantly increased with increase in the level of chickpea and lentil flour, compared to the controls. At the level of 12%, the lentil flour had the lowest shrinkage percentage. Scores for all sensory parameters except for appearance decreased with increase in the level of extension. We successfully produced a new product with significant nutritional value, cooking features and acceptable sensory-textural properties. Hamburger with 4% content of chickpea or lentil flour had sensory properties similar to the control, and was rated close to very good. Further research should be focused on the optimized use of amounts of legumes in hamburger.