Investigating Effects of Quinoa and Buckwheat Flours on Physicochemical and Textural Characteristics of Low-Meat Hamburgers

In recent years, consumers demands for ready meals such as hamburgers have increased due to changes in human lifestyle. In low-meat hamburgers, replacement of meat with soy protein can make problems such as dryness, brittleness, darkness and undesirable taste of hamburgers. Soy, often used in these products, is one of the most important allergic compounds that limits options of the allergic consumers. The aim of this study was to replace soy protein powder and bread crumbs with quinoa and buckwheat flours in low-meat hamburgers.

In this study, 30 g of each quinoa and buckwheat flour were used as soy protein and breadcrumb replacers in hamburgers with 30% meat. Chemical properties, emulsion stability, cooking properties, texture and color of low-meat hamburgers formulated with quinoa and buckwheat flours were compared with those of control sample.

No significant differences (p > 0.05) were observed in cooking properties and water activity between the hamburgers formulated with quinoa and buckwheat flours and the control sample. Furthermore, L* (lightness) was significantly higher and a* (redness) lower in raw hamburgers formulated with quinoa. In control sample, emulsion stability and texture properties were significantly higher (p < 0.05).

Based on the results, this replacement may be appropriate in cooking properties, water activity and color for low-meat burgers.