Abstract:
Lentil is rich in protein, dietary fiber and trace elements. This study determined the suitability of Canadian lentil as
the binder and thereby, to improve the nutritional quality and sensory attributes of chicken burger. Reference burger
formulation was developed through preliminary trials. During experiment one, 7% w/w of Canadian lentil, green pea,
chickpea, soy flours and rusk powder were used as treatments. Best treatment was selected through sensory
evaluation by using thirty untrained panelists. Sensory data revealed that consumers preferred Canadian lentil
incorporated chicken burger with respect to color, taste and overall acceptance. In the second experiment the
Canadian lentil as the binder modified with necessary replacement levels and sensory data revealed that consumers
preferred 7% Canadian lentil incorporated chicken burger with respect to color, taste and overall acceptance. Hence,
this was subjected to proximate and keeping quality analysis with comparison of rusk powder incorporated sample.
The main finding suggested that, inclusion of Canadian lentil (7%) showed highest (P<0.05) mean scores for crude
protein (63.4 g/100 g), crude fat (50.4 g/100 g) and crude fiber (0.9 g/100 g). Meanwhile Canadian lentils were
improved (P<0.05) the water holding capacity and textural property of final product, when compared the rusk
powder. Consequently, an incorporation level of 7% Canadian lentil was regarded as consumer pleasing nutrient
enhancers and satisfactory substitutes for binders in chicken burgers.
