Fig 1.
The obtained flow chart for formulation preparation of turkey burger samples.
Table 1.
The component results of amino acid profiles in quinoa, chia, soy, amaranth and pea protein concentrates.
Fig 2.
The high-performance liquid chromatography in quinoa, chia, soy, amaranth, and pea protein concentrates.
Table 2.
Taguchi design and response variables related to the chemical characteristics, water and oil holding capacities, emulsion stability and activity with cooking loss of quinoa, chia, soybean, amaranth, and pea protein concentrates.
Fig 3.
The obtained diagrams of the Taguchi scheme design in quinoa, soybean, and amaranth protein concentrates.
Table 3.
Central composite design of texture responses (Hardness, cohesiveness, elasticity, gumminess, chewiness and adhesiveness) based on independent variables.
Table 4.
The statistical results using ANOVA for textural and total acceptability confirmed models in burger analysis of turkey meat products.
Fig 4.
Three-dimensional (3D) response surface plots indicating the significant (p < 0.05) interaction effect of factors (A: Quinoa, B: Soybean, C: Amaranth at 0 to 25% concentrations) on the burger.
Table 5.
Central composite design of texture and total acceptability responses based on independent variables.
Fig 5.
The microstructure characterization of control and optimal samples in turkey meat burgers.