Standardization and quality evaluation of lentil based burger patty mix
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Date
2020-02
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
India is home to 135 million obese individuals according to systematic review done in 2019. Major obesogenic risk factors include unhealthy eating habits in particular high consumption of energy dense snacks along with sedentary lifestyles. Several longitudinal studies have proven association between high intake of meat, potatoes and refined grains and weight gain. Generally potato based unhealthy snacks are very popular as vegetarian options across all Indian cuisines. The reason behind such a popularity of potato based unhealthy calorie rich snacks is the fact that they are easily accessible, low cost, convenient and bring satiety. Increasingly busy lifestyles have led to upsurge demand of convenience mixes. Both men and women today are employed and support their family income to fulfill the increasing demands and necessities of their family. An urban modern woman is well educated and seeks economic empowerment. The maximum part of the day is engaged at work, hence it becomes very difficult to find time out of their schedule and cook their favorite dishes in traditional ways. This major problem has been resolved with the upcoming of convenience foods which are perfectly made to suit the requirements of working people. The traditional foods requiring tedious processing protocols are now substituted with modern ready to cook convenience foods. The increasingly upsurge demand of ready to use convenience mixes in market can be explained by the fact that there is a day by day increasing competition in market so as to meet the needs and demands of consumers and care for their ease and comfort. The increase in economic empowerment, accessibility and purchasing power has facilitated such convenience foods to make their way to a huge proportion of kitchens of both rural and urban households. The target of the study was to formulate a healthy and protein rich snack which is easily available, convenient and organoleptically acceptable. Burger being a highly popular and widely accepted snack was targeted and base of burger patty i.e. potato was replaced with lentil to make it protein-rich. Lentil is good source of protein and a great alternative for vegans. Nutritive, textural and sensorial qualities of LBPM were assessed. The protein content of the formulated lentil based burger patty mix (LBPM) was found to be 20.44±0.48mg/100g against control (11.52±0.13mg/100g) and crude fiber content was 3.53±0.05mg/100g as compared to control (1.80±0.02mg/100g).It was found to be richer in iron, zinc and manganese content than control burger patty mix (CBPM). LBPM had a good overall acceptability of 86% and had a good shelf life. Thus it can be concluded from the present study that lentil based burger patty mix can be successfully utilized for the preparation a healthy and delicious snack.