The main objective of this study, is determining the chemical composition of Sudanese burgers produced in different processing plants (modern processing lines, medium processing lines, and traditional processing lines). The study considered the role of raw materials used in processing (raw meat, spices, soybean flour, bread crumbs and water). Analysis of the final products to determine their content in (moisture, protein, ash, total fats, fatty acids, and minerals). The study showed significant differences with respect to chemical and physical properties, where the burger B–medium processing line recorded higher mean value of moisture content, iron, sodium and magnesium, and the lower mean value of fat and protein, while burger C-traditional processing line recorded higher mean value of ash content, myristic acid, while burger A-modern processing line recorded highest mean value of phosphorus, potassium, calcium, oleic acid and palmitic acid. The variation could be due to the type of raw materials used during processing. The study revealed that, the burger contains high percentage of saturated fatty acids which represent a potential hazard to human health.
| Published in | Journal of Food and Nutrition Sciences (Volume 5, Issue 3) |
| DOI | 10.11648/j.jfns.20170503.12 |
| Page(s) | 69-72 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
Sudanese Burger, Nutrients, Minerals, Fatty Acid
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APA Style
Ezzeldein M. Yagoup, Alsiddig Osama, Nagat A. Elrofaei, Omer A. M. Goda. (2017). Chemical Composition of Sudanese Burgers and Their Impact on Health as Nutrients. Journal of Food and Nutrition Sciences, 5(3), 69-72. https://doi.org/10.11648/j.jfns.20170503.12
ACS Style
Ezzeldein M. Yagoup; Alsiddig Osama; Nagat A. Elrofaei; Omer A. M. Goda. Chemical Composition of Sudanese Burgers and Their Impact on Health as Nutrients. J. Food Nutr. Sci. 2017, 5(3), 69-72. doi: 10.11648/j.jfns.20170503.12
AMA Style
Ezzeldein M. Yagoup, Alsiddig Osama, Nagat A. Elrofaei, Omer A. M. Goda. Chemical Composition of Sudanese Burgers and Their Impact on Health as Nutrients. J Food Nutr Sci. 2017;5(3):69-72. doi: 10.11648/j.jfns.20170503.12
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Download@article{10.11648/j.jfns.20170503.12,
author = {Ezzeldein M. Yagoup and Alsiddig Osama and Nagat A. Elrofaei and Omer A. M. Goda},
title = {Chemical Composition of Sudanese Burgers and Their Impact on Health as Nutrients},
journal = {Journal of Food and Nutrition Sciences},
volume = {5},
number = {3},
pages = {69-72},
doi = {10.11648/j.jfns.20170503.12},
url = {https://doi.org/10.11648/j.jfns.20170503.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170503.12},
abstract = {The main objective of this study, is determining the chemical composition of Sudanese burgers produced in different processing plants (modern processing lines, medium processing lines, and traditional processing lines). The study considered the role of raw materials used in processing (raw meat, spices, soybean flour, bread crumbs and water). Analysis of the final products to determine their content in (moisture, protein, ash, total fats, fatty acids, and minerals). The study showed significant differences with respect to chemical and physical properties, where the burger B–medium processing line recorded higher mean value of moisture content, iron, sodium and magnesium, and the lower mean value of fat and protein, while burger C-traditional processing line recorded higher mean value of ash content, myristic acid, while burger A-modern processing line recorded highest mean value of phosphorus, potassium, calcium, oleic acid and palmitic acid. The variation could be due to the type of raw materials used during processing. The study revealed that, the burger contains high percentage of saturated fatty acids which represent a potential hazard to human health.},
year = {2017}
}
TY - JOUR T1 - Chemical Composition of Sudanese Burgers and Their Impact on Health as Nutrients AU - Ezzeldein M. Yagoup AU - Alsiddig Osama AU - Nagat A. Elrofaei AU - Omer A. M. Goda Y1 - 2017/04/14 PY - 2017 N1 - https://doi.org/10.11648/j.jfns.20170503.12 DO - 10.11648/j.jfns.20170503.12 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 69 EP - 72 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20170503.12 AB - The main objective of this study, is determining the chemical composition of Sudanese burgers produced in different processing plants (modern processing lines, medium processing lines, and traditional processing lines). The study considered the role of raw materials used in processing (raw meat, spices, soybean flour, bread crumbs and water). Analysis of the final products to determine their content in (moisture, protein, ash, total fats, fatty acids, and minerals). The study showed significant differences with respect to chemical and physical properties, where the burger B–medium processing line recorded higher mean value of moisture content, iron, sodium and magnesium, and the lower mean value of fat and protein, while burger C-traditional processing line recorded higher mean value of ash content, myristic acid, while burger A-modern processing line recorded highest mean value of phosphorus, potassium, calcium, oleic acid and palmitic acid. The variation could be due to the type of raw materials used during processing. The study revealed that, the burger contains high percentage of saturated fatty acids which represent a potential hazard to human health. VL - 5 IS - 3 ER -
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