Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger

Figures & data

Table 1. Proximate composition of the camel meat burger replaced with different percentages of CPF, SBF and SMP.

Burger samples	Moisture %	Crude protein %	Crude fat %	Ash %	Carbohydrates %
Control	34 ± 2.6^a	17.2 ± 2.5^a	0.8 ± 0.05^a	0.5 ± 0.2^a	47.5 ± 0.4^a
CPF 10%	33 ± 1.6^b	21.6 ± 1.1^b	0.7 ± 0.15^a	0.5 ± 0.1^a	44.2 ± 0.2^b
CPF 20%	32 ± 0.6^b	23.2 ± 0.7^b	0.8 ± 0.25^a	0.5 ± 0.2^a	44.5 ± 0.1^b
CPF 30%	30 ± 0.6^b	26.5 ± 0.2^b	0.9 ± 0.05^a	0.5 ± 0.1^a	44.1 ± 0.1^b
SBF 10%	31 ± 0.4^c	20.1 ± 2.6^b	0.8 ± 0.35^a	0.5 ± 0.3^a	47.6 ± 0.3^c
SBF 20%	30 ± 1.4^d	23.6 ± 0.9^c	0.7 ± 0.15^a	0.5 ± 0.2^a	45.2 ± 0.2^d
SBF 30%	30 ± 1.4^d	25.2 ± 2.5^d	0.7 ± 0.15^a	0.6 ± 0.1^b	43.6 ± 0.3^e
SMP 10%	32 ± 0.5^b	23.8 ± 1.1^c	0.7 ± 0.65^a	0.5 ± 0.2^a	43.0 ± 0.2^e
SMP 20%	31 ± 1.4^c	25.1 ± 2.4^d	0.9 ± 0.05^a	0.5 ± 0.3^a	42.5 ± 0.1^e
SMP 30%	29 ± 1.2^e	25.5 ± 3.2^d	1.0 ± 0.15^a	0.5 ± 0.1^a	43.6 ± 0.1^e

All values are means of triplicates ± Standard Deviation (SD). Means with different superscript letters within the column are significantly different (p < 0.05).

Figure 1. pH values of the camel meat burger incorporated with different percentages of chickpea flour (CPF), soybean flour (SBF), and skimmed milk powder (SMP).

Table 2. Coluor values of the camel meat burgers incorporated with different percentages of CPF, SBF and SMP.

Burger samples	Brightness (L*)	Redness (a*)	Yellowness (b*)
Control	45.91 ± 0.16^a	4.83 ± 0.12^a	13.73 ± 0.05^a
CPF 10%	46.40 ± 0.11^a	3.15 ± 0.12^b	14.04 ± 0.15^b
CPF 20%	46.82 ± 0.26^a	3.29 ± 0.10^b	14.87 ± 0.22^b
CPF 30%	47.89 ± 0.17^b	3.27 ± 0.21^a	14.92 ± 0.14^b
SBF 10%	46.14 ± 0.13^c	4.06 ± 0.11^a	14.33 ± 0.23^b
SBF 20%	46.69 ± 0.14^b	4.77 ± 0.25^a	15.20 ± 0.16^c
SBF 30%	47.30 ± 0.11^b	4.31 ± 0.19^c	15.57 ± 0.15^c
SMP 10%	48.22 ± 0.15^b	3.88 ± 0.17^b	15.08 ± 0.16^c
SMP 20%	52.18 ± 0.11^d	3.55 ± 0.13^b	16.12 ± 0.11^d
SMP 30%	55.22 ± 0.15^d	3.11 ± 0.12^b	17.07 ± 0.14^d

All values are means of triplicates ± Standard Deviation (SD). Means with different superscript letters within the column are significantly different (p < 0.05). L*: Brightness, a*: Redness, b*: Yellowness.

Figure 2. Water holding capacity (WHC) of the camel meat burger incorporated with different percentages of chickpea flour (CPF), soybean flour (SBF), and skimmed milk powder (SMP).

Figure 3. Cooking loss values of the camel meat burger incorporated with different percentages of chickpea flour (CPF), soybean flour (SBF), and skimmed milk powder (SMP).

Table 3. Scores of sensory evaluation attributes of the camel meat burger replaced with different percentages of CPF, SBF and SMP.

	Sensory evaluation attributes
Burger sample	Taste	Flavour	Colour	Texture	Overall acceptability
Control	7.1 ± 0.2^a	8.3 ± 0.1^a	7.1 ± 0.3^a	7.2 ± 0.7^a	8.2 ± 0.4^a
CPF 10%	8.3 ± 0.4^b	8.2 ± 0.4^b	7.2 ± 0.5^a	8.5 ± 0.5^b	8.1 ± 0.1^b
CPF 20%	7.2 ± 0.3^c	7.1 ± 0.2^c	8.4 ± 0.6^b	8.2 ± 0.1^b	8.4 ± 0.5^a
CPF 30%	8.0 ± 0.5^a	8.0 ± 0.3	8.2 ± 0.4^b	8.3 ± 0.4^b	8.7 ± 0.2^b
SBF 10%	8.5 ± 0.2	8.6 ± 0.4	8.1 ± 0.8	8.6 ± 0.9	8.2 ± 0.4
SBF 20%	8.2 ± 0.3	8.2 ± 0.7	8.6 ± 0.7	8.2 ± 0.1	7.1 ± 0.6
SBF 30%	5.1 ± 0.4	5.3 ± 0.4	7.1 ± 0.3	7.4 ± 0.2	6.5 ± 0.8
SMP 10%	8.1 ± 0.2	8.3 ± 0.5	7.2 ± 0.4	6.9 ± 0.5	8.5 ± 0.5
SMP 20%	8.3 ± 0.2	8.1 ± 0.3	7.6 ± 0.2	8.5 ± 0.8	8.6 ± 0.7
SMP 30%	8.4 ± 0.5	7.3 ± 0.4	7.3 ± 0.5	8.0 ± 0.1	8.6 ± 0.2

All values are means of 25 replicates ± Standard Deviation (SD). Means with different superscript letters within the column are significantly different (p < 0.05).