Chemical and Physical Characteristics of Beef and Vegetarian (Veggie) Burger Served in Some Hotels | ||
| Alexandria Science Exchange Journal | ||
| Article 6, Volume 30, JULY- SEPTEMBER - Serial Number 3, September 2009, Pages 406-411 PDF (141.62 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/asejaiqjsae.2009.3252 | ||
| Author | ||
| Neven Sherif Abd.El Haleam | ||
| High Institute of Tourism and Hotels (EGOTH) | ||
| Abstract | ||
| Tourism industry considered as one of the fundamental economic recourses, hotels must focus on customer requirements. Customer demand for veggie burgers has been increased rapidly. Chemical and physical characteristics of beef and veggie burgers were evaluated, based on chemical composition, dietary fiber, Minerals, amino acids contents, color and sensory evaluation. The results showed lower moisture content (42.9%) in beef burgers than veggie burgers (50.99%). Curd protein contents in beef burgers was 37.87% while it was 16.88% in veggie burgers. Minerals contents were high in veggie burger comparing with the beef burger. Also veggie burgers had higher value of Neutral detergent fiber NDF (22.84%) than beef burger (17. 96%). Statistical analysis of sensory evaluation found a significant differences (P 0.01) between beef and veggie burgers in color and taste. | ||
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