Research Journal of Pharmacy and Technology
SCOPUS
  • Year: 2025
  • Volume: 18
  • Issue: 7

Fortification of Meat Burger with Protein Isolate Extracted from Local Pumpkin Seeds

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.

Abstract

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.

Keywords

Pumpkin seeds, Protein Isolate, Substituted Burger, Fortified Meat