The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger

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DEMİROK SONCU E., Kolsarici N., Cicek N., Ozturk G. S., AKOĞLU İ. T., KAŞKO ARICI Y.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, cilt.35, sa.3, ss.370-381, 2015 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 35 Sayı: 3
  • Basım Tarihi: 2015
  • Doi Numarası: 10.5851/kosfa.2015.35.3.370
  • Dergi Adı: KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.370-381
  • Anahtar Kelimeler: dietary fiber, meat products, functional foods, nutrition, fast food products, DIETARY FIBER, BY-PRODUCTS, SENSORY PROPERTIES, ACID-COMPOSITION, HIGH-PRESSURE, WHEY-PROTEIN, FRUIT FIBERS, OAT FIBER, MEAT, SAUSAGES
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Ankara Üniversitesi Adresli: Evet

Özet

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low-fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.