1Plant Protection Research Department, Agricultural Research Office, Baghdad, Iraq
2Department of Food Science, College of Agricultural and Engineering Sciences, University of Baghdad, Iraq
*Corresponding Author E-mail: aswan@coagri.uobaghdad.edu.iq
Online Published on 08 October, 2025.
Protein isolate was achieved from local peeled non soaked pumpkins seeds by using petroleum ether with protein percentage of 53.15%. Protein isolate was used in manufacturing meat burger with two substitution10 and 20%. The shrinkage percentage for burger diameter was decreased from 25.5 to 16.6%, the sample with 10% substitution was distinguished in water holding capacity (WHC) which was 54.52%. Sensitive evaluation for these samples showed that the burger with 10% substitution was similar to the control.
Pumpkin seeds, Protein Isolate, Substituted Burger, Fortified Meat
