Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2025 May 22:12:1615629.
doi: 10.3389/fnut.2025.1615629. eCollection 2025.

Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder

Rehab F M Ali  1 , Ayman M El-Anany  2
Affiliations

Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder

Rehab F M Ali et al. Front Nutr. .

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 cm3 g-1, respectively. The incorporation of SSP into burger buns significantly enhances the nutritional profile, particularly in essential amino acids. While the total essential amino acids and specific amino acids like leucine, isoleucine, and valine exceed FAO/WHO requirements, lysine levels remain a concern, increasing only to 3.20 g per 100 g of protein, below the required 5.2 g. The sensory evaluation of these buns shows high acceptability, with scores between 8.38 and 8.61, indicating a positive consumer response. Originality/value-The incorporation of steamed squid powder (SSP) into burger buns has been shown to enhance both nutritional and sensory properties, particularly when substituting 1-3% of wheat flour with SSP. This approach aligns with trends in food innovation aimed at improving health benefits while maintaining consumer acceptance.

Keywords: burger buns; diet; nutritional characteristics; sensory characteristics; squid (Loligo forbesii); techno-functional characteristics.

PubMed Disclaimer

Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
Sensory attributes of burger buns incorporated with different quantities of steamed squid powder (SSP).
Figure 2
Figure 2
Heat-map of a correlation matrix. Green low, yellow medium, and red high.
See this image and copyright information in PMC

Similar articles

See all similar articles

References

    1. Ali RFM, El-Anany A, Almujaydil MS, Algheshairy RM, Alhomaid RM, Alharbi HF. Nutritional characteristics and sensory aspects of pan burger buns fortified with different quantities of Chlorella vulgaris powder. Food Chem Adv. (2025) 6:2025. doi: 10.1016/j.focha.2025.100940 - DOI
    1. Althwab SA, Alhomaid RM, Ali RFM, El-Anany AM, Mousa HM. Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour burger buns. Br Food J. (2021) 123:3576–91. doi: 10.1108/BFJ-11-2020-1052 - DOI
    1. Laugesen S, Dethlefsen SL, Petersen IL, Aaslyng MD. Texturized vegetable protein as a source of protein fortification of wheat buns. Food Secur. (2022) 11:3647. doi: 10.3390/foods11223647, PMID: - DOI - PMC - PubMed
    1. Beelen J, Vasse E, Janssen N, Janse A, de Roos NM, de Groot LCPGM. Protein-enriched familiar foods and drinks improve protein intake of hospitalized older patients: a randomized controlled trial. Clin Nutr. (2018) 37:1186–92. doi: 10.1016/j.clnu.2017.05.010, PMID: - DOI - PubMed
    1. Mercado P, Mojica L, Morales-Hernández N. Protein ingredients in burger buns: technological, textural and health implications. Foods. (2022) 11:2399. doi: 10.3390/foods11162399 - DOI - PMC - PubMed

LinkOut - more resources