Burger Production for Vegetarians with addition of Mushroom and Soy bean

Abstract

The aim of this study was a trial to prepare burger for vegetarians using mushroom (Agaricus bisporus), soybean and assess the effect of added mushroom on physicochemical and organoleptic characteristics of produced burger. physicochemical composition and sensory evaluation of mushroom burger of 75% mushroom, 60% mushroom and 15%soybean , 15% mushroom and 60%soybean to replace meat in burger, compared to normal burger (control)were carried out. The result obtained revealed that the physicochemical composition of significant difference (p≤ 0,05) between the control burger and the burger of 75 % mushroom, 60% mushroom and 15%soybean and 15% mushroom and 60%soybean. The high result in moisture, ash and carbohydrate was found to be 73.00%, 2.27% and 21.03, respectively and low in fat (0.18) and PH (0.36) which was in 75% mushroom. The high result in protein was found in15% mushroom and 60%soybean (21.81).The sensory evaluation revealed that there was no significant difference (p≤ 0,05) in color and tenderness except for flavour, taste and total acceptability burger for vegetarian was in 75% mushroom, 60%mushroom and 15% soybean and 15% mushroom and 60%soybean, the high flavour and tenderness was found in 60%mushroom and 15% soybean (B)and 15% mushroom and 60%soybean(C). According to this study mushroom and soy bean are recommended in making burger for vegetarians.