This research aimed to increase the vegetables intake by using some healthy, cheaper and low calories nutrients in practical method, in processing of beef burgers in order to produce novel and healthier beef burgers at lower cost, without affecting cooking and sensory properties. The technology and characteristics of beef burger containing plant substitutes (cooked red radish and artichoke individually), at different levels (10, 20, 30 , 40 and 50%) on the quality characteristics water holding capacity (WHC) and cooking measurements (cooking loss ,cooking yield, cooking shrinkage and moisture retention) of beef burger patties were studied. The current results revealed that the sensory evaluation results indicated that color, texture and odor of beef burger blends with health benefits materials non significantly differences for the control sample. The present work recommended that it should be incorporated of these promising healthy nutrients for production of beef burger.

his study was conducted in El-Kanater El-Khyria Research Station. Kalubia Governorate during two seasons 2014 and 2015 to evaluate three varieties of sweet potatoes, one was recorded at the Institute of Horticulture Research compared to two local varieties (V.B and V.C) cultivated in Egypt and the aim items for use in the work of sweet potato soup rich in nutrients. The results showed that the significant differences were found among three varieties in most traits. Significant differences for plant growth characters (number of branches and leaves on main stem, length of stem main and neck leaf and weight of vin), yield and its component (total yield per plant of tuber roots /Kg), average weight of one storage root (gm), number of tuber roots per plant and average of tuber root (length and diameter). Data showed that ether extract, protein and fiber were significantly higher in local V.B (orange sweet potato) than that found in local V.C (white sweet potato) and new V Min.6 (yellow sweet potato). The data showed that significant differences in total carotenoid and β-carotene were found among all the sweet potato cultivated. Mixing whole wheat, skimmed milk and lentil with sweet potato varieties improved the amino acid profile, nutritional quality, protein digestibility and bioavailability of β-carotene. The values of calculated protein efficiency ratio (PER) of the soup samples were 2.72 to 3.35. The findings show that acceptable soup could be produced from the tuber root of different varieties of sweet potato compared to the control soup (without sweet potato). In conclusion, soup sweet potato is recommended for the elderly and small children since it contains more protein and vitamin A which enhances eyesight. The new V Min 6. showed that the highest values in most traits under study could be recommended for using in commercial production and industrial soup.

No abstract

Vegetables are critical to good health, and certainly good for all age categories as it forms an important portion of a healthy diet. Nutritional, chemical composition, physical properties and sensory quality characteristics of vegetables crackers made by mixing wheat flour and fresh, puree and dried for carrot, beetroots and turnip leaves were studied. Wheat flour and puree of turnip leaves, carrot and beet and their powder were mixed in the ratio of 100:00, 90:10 and 80:20 individually. The results showed a significant increase in the antioxidant activity (DPPH) in carrots, beets and fresh turnip leaves, and its decrease after processing (puree and dried). It was noted through this study that the total flavonoids were higher in the puree samples than the fresh ones. Turnip leaf showed a significant increase in phenols and total flavonoids in the case of pureed and dried samples. There were slight significant changes in the anthocyanin pigment in beets after boiling, and the changes were not noticeable in the state of chlorophyll and carotenoids after boiling and drying in turnip leaves and carrot, respectively. The content of protein and fiber were significantly increased in samples containing turnip leaves, as well as iron, zinc, phosphorous and calcium in samples containing beets and turnip leaves.