Impact of incorporation of different levels of tritordeum flour on the nutritional, quality, and sensory properties of beef burger samples

Abstract The current study aimed to investigate the impact of incorporating different levels of tritordeum flour (HTWF) on the nutritional, quality, and sensory aspects of beef burger samples. Hydrated tritordeum whole meal flour (HTWF) exhibits a unique nutritional profile with 64.55% of carbohydrates, 17.36% of crude protein, 13.2% of crude fibre, and 2.97% of ash. HTWF has remarkable functional features, including water absorption capacity (WAC, 169 g/100 g), oil absorption capacity (OAC, 140 g/100 g). The substitution of beef fat with HTWF resulted in considerable decreases in cholesterol content, significant enchantments nutritional profile of burger samples, particularly in terms of protein, fibre, and ash content (p ≤ .05). The incorporation of HTWF into beef burgers has been shown to significantly improve cooking yields, moisture retention, and fat retention, while also enhancing the nutritional profile with increased phenolic compounds, antioxidant activity, carotenoids, and lutein content (p ≤ .05). The incorporation of HTWF significantly (p ≤ .05) improves the overall acceptability of beef burgers.