Author(s):
Israa Obaid al-karaquly, Aswan H. Bayar
Email(s):
aswan@coagri.uobaghdad.edu.iq
DOI:
10.52711/0974-360X.2025.00443 
Address:
Israa Obaid al-karaquly1, Aswan H. Bayar2*
1Plant Protection Research Department, Agricultural Research Office, Baghdad, Iraq.
2Department of Food Science, College of Agricultural and Engineering Sciences, University of Baghdad, Iraq.
*Corresponding Author
Published In:
Volume - 18,
Issue - 7,
Year - 2025
ABSTRACT:
Protein isolate was achieved from local peeled non soaked pumpkins seeds by using petroleum ether with protein percentage of 53.15%. Protein isolate was used in manufacturing meat burger with two substitution10 and 20%. The shrinkage percentage for burger diameter was decreased from 25.5 to 16.6%, the sample with 10% substitution was distinguished in water holding capacity (WHC) which was 54.52%. Sensitive evaluation for these samples showed that the burger with 10% substitution was similar to the control.
Cite this article:
Israa Obaid al-karaquly, Aswan H. Bayar. Fortification of Meat Burger with Protein Isolate Extracted from Local Pumpkin Seeds. Research Journal of Pharmacy and Technology. 2025;18(7):3089-3. doi: 10.52711/0974-360X.2025.00443
Cite(Electronic):
Israa Obaid al-karaquly, Aswan H. Bayar. Fortification of Meat Burger with Protein Isolate Extracted from Local Pumpkin Seeds. Research Journal of Pharmacy and Technology. 2025;18(7):3089-3. doi: 10.52711/0974-360X.2025.00443 Available on: https://rjptonline.org/AbstractView.aspx?PID=2025-18-7-23
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