Study of effects Oat and Soybean on the Microbial and Sensory Analysis of Burgers (Beef, Chicken and Sheep)

Abstract

The purpose of this study was to assess the microbiological and sensory load induced by fast-food energy reduction as an adjuvant treatment for autism, obesity, and the preparation of low-fat burgers and assess the effect of soybean and oat flour as fat substitutes. There were three treatments of the burgers consisting of (beef, chicken and sheep) for both oat and soybean and the ratio of 5,10 and 15% of each one as fundamental material used for manufacturing the model products. The burger that consists of types of meat with fillers of oats 10% and soy 10% then 5% and 15% respectively improves microbial load and sensory score. The burger that consists of types of meat with fillers of oats and soy in several concentrations Improves microbial load and sensory score.