Incorporation of Canadian Lentil (Lens culinaris L) to Improve the Nutritional Composition and Sensory Characteristics of Chicken Burger

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.