Using Sweet Lupine powder as a healthy supplement for the Production of Functional Chicken Burger in Jordan
Sati Y Al –Dalain1
; Moawiya A. Haddad2* and Samer Y. Alqaraleh3
1Department of Medical Supports, Al-Karak, University College, Al – Balqa Applied University, Jordan kingdom.
2Department of Nutrition and Food Processing, Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt, Jordan
3Department of Cosmetology, Faculty of Allied Medical Sciences, Mutah University, Jordan
Corresponding Author E-mail: haddad@bau.edu.jo
Abstract:
Chicken meat has grown more popular in recent years because of its great nutritional content,. It has a high protein content as well as a low-fat content and a high percentage of unsaturated fatty acids (polyunsaturated), which have a beneficial effect on consumers' health. Sweet lupine is a leguminous bean of the Fabaceae family. In this study, different proportions of powdered sweet lupine (10, 20, and 35 percent of the mix) were utilized to complement the chicken burgers that were produced in Jordan. The sample enriched with 20% sweet lupine (LB20) was rated as the most popular. The protein level of sweet lupine was 1.3 times that of chicken meat, but the fat amount was similar. The ash concentration of sweet lupine was 2.5 times greater, whereas the fiber content was 55 times higher. The overall carbs content of sweet lupine was 75 times more than that of chicken meat. When total amino acids were calculated, it was approximately the same. The ratio of SFA/USFA assured such finding that was higher with 1.37-fold rather than that of un-supplemented one. The twenty percent addition of sweet lupine as a supplement to chicken burgers gave the best sensory properties and less oxidized fat as seen in when TBARS test.
Keywords:
Amino acids; Caloric value; Fatty acids; Functional Chicken burger; Lupine; Protein Quality; Supplementation
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