Replacing soybean concentrate with Bulgur flour in beef burger manufacture was studied. The results showed
that the components of Bulgur were carbohydrate (82.65 %), protein (13.47%), moisture (11.59%) and fat (1.8%).
Dietary fiber content was 31.33 % NDF and 1.98% ADF. Water absorption, fat absorption and emulsion stability
were 173.74%, 175.87% and 39/100g, respectively. Soybean concentrate had high level of isoflavones comparing
with Bulgur flour. Genistein , biochanin A, daidzien and formononetin in soybean concentrate were higher 13, 6, 12
and 8 times than that in Bulgur flour. Percentage of DPPH radical scavenging activity in Bulgur and soybean was
28.84% and 54.42%, respectively. Five different formulations of beef burger were prepared, 3 containing 10%, 15%
and 20% Bulgur flour , one having 20% soybean concentrate and the last one was 100% meat .The moisture, protein,
fat, ash and carbohydrate contents ranged from 66.37 to 72.72, 59.13 to 70.86, 21.48 to 24.34, 3.78 to 4.81 and 0. 17
to15.48%, respectively in the beef burger samples. Cooking loss and shrinkage increased after 3 months of freezing
at –20°C, meanwhile decreasing in WHC was traced. The TBA values of the different burger products and after storage
3 months at –20°C ranged from 0.008 to 0.018 mg malonaldehyde per 1 kg sample. The TVC ranged from 3.5×
103 to 6.0 × 104 CFU/g before and after frozen storage. Enterobacteriaceae was 7.2x102 to 5.1x103 CFU/g in samples
at zero time and not detected after one month of storage at –20°C. E.coli, Coliform and Staphylococcus aureus were
not detected in all samples before and after 3 months of frozen storage . All roasted samples were judged acceptable
by the panelists, 10% and 15% beef burger with Bulgur had the highest acceptability.