ArticleFrontiers in nutrition2025
Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Development and Characterization of Wheat Burger Buns Fortified with Fermented-Freeze-Dried Sesame Bran Powder: Nutritional and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
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Abstract
Introduction: The main aim of the present investigation was to determine the nutritional and sensory characteristics of wheat flour burger buns supplemented with different quantities of steamed squid powder (SSP). Methods: Wheat flour was partially substituted with SSP at various proportions (0, 1, 2, 3, 4, and 5% w/w). The proximate composition and techno-functional features of wheat flour, SSP, and composite flours were investigated. Chemical composition, specific volume, amino acid profile, and sensory characteristics of developed burger buns were investigated to determine the most suitable levels of substitution. Results: The techno-functional characteristics of produced composite flours were significantly improved by inclusion different levels of SSP into wheat flour. The incorporation of SSP into burger buns significantly enhances protein content while reducing carbohydrate levels. The study indicates that as the percentage of SSP increases from 1 to 5%, the protein content of the buns increases correspondingly, with a maximum increase of 1.42 times at 5% SSP. Additionally, carbohydrate levels decrease from 82.06% in control samples to 76.16% with the highest SSP addition. However, the specific volume of the buns shows a decline at higher SSP concentrations, particularly at 4 and 5%, where volumes drop to 2.89 and 2.85 cm
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