Beef burgers (22% fat) were formulated to contain 5% of pea starch (PS), pea fibre (PF) or their combinations (PS:PF; 75:25, 50:50, 25:75). Wheat crumb treatment served as control. Incorporation of pea fractions into burgers did not affect (P > .05) the colour of fresh burgers or the colour stability over 5 days of storage. All burger treatments containing pea fibre had lower (P < .05) cook loss than those formulated with wheat crumb or pea starch. Wheat crumb burgers were significantly (P < .05) softer, less cohesive and chewy than treatments with pea starch and fibre fractions. While panelist feedback suggest that 50:50 blend resulted in optimal firmness and juiciness characteristics, the acceptability mean scores of all pea starch and pea fibre blends were equivalent to wheat crumb control for all attributes which suggests that all combinations of pea starch and fibre can be utilized as gluten free alternatives to wheat crumb for meat binder applications without any detrimental impact on consumer acceptability.

牛肉汉堡（22% 脂肪）的配方中含有 5% 的豌豆淀粉 (PS)、豌豆纤维 (PF) 或其组合（PS:PF；75:25、50:50、25:75）。小麦屑处理作为对照。在汉堡中加入豌豆成分不会影响 ( P > .05) 新鲜汉堡的颜色或 5 天储存期间的颜色稳定性。所有含有豌豆纤维的汉堡处理的烹饪损失均低于用小麦面包屑或豌豆淀粉配制的汉堡处理 ( P < .05)。与豌豆淀粉和纤维部分相比，小麦屑汉堡明显更软（ P < .05），粘性和耐嚼性更差。虽然小组成员的反馈表明 50:50 的混合可产生最佳的硬度和多汁性特征，但所有豌豆淀粉和豌豆纤维混合物的可接受性平均分数相当于所有属性的小麦面包屑控制，这表明豌豆淀粉和纤维的所有组合都可以用作肉类粘合剂应用中小麦屑的无麸质替代品，不会对消费者的可接受性产生任何不利影响。