Hamburgerlerin Bazı Kalite Özelliklerine Mercimek Püresi ilavesinin Etkisi

Mercimek Lens cu/inaris L. Medik. unu, ağı rlığı n ı n iki kat ı su ile suland ı r ı lm ış , 20. dakika kaynat ı lm ış , soğutulduktan sonra hamburgerlerin üretiminde % O,. % 5, % 10 ve % 20 oran ı nda kullan ı lm ış ve mercimek püresinin hamburgerlerin baz ı kalite özelliklerine etkisi ara şt ı nlmıştı r. Mercimek püresi ilavesi, hamburgerlerin pH de ğerini ve su tutma kapasitesini art ı rm ış P

Anahtar Kelimeler:

Hamburger, mercimek püresi ilavesi, dönmu ş depolama, kalite özellikleri.

Effect of Mashed Lentil Lens culinaris L. Medik. Addition on Some Quality Characteristics of Hamburgers

Lentil Lens culinaris L. Medik. flour was hyrated at a ratio of 2:1 w/w water to lentil flour and boiled for 20 min. Mashed lentils were added at 5, 10 and 20 % to hamburgers and the effect of mashed lentil addition on some quality characteristics of hamburgers was investigated. Mashed lentil addition increased pH and water holding capacity of hamburgers P

Keywords:

Hamburger, mashed lentil addition, frozen storage, quality characteristics.,

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