Performance of low-fat beef burger with added soluble and insoluble dietary fibers

Abstract

Onulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, ON3 e ON6 showed no difference from the control to yield. Hardness values increased in DF6, WF3 and WF6 and it was similar to control. WF6 was the lowest score for the overall acceptance. Higher yield and hardness were found with the addition of insoluble fibers at 6% level. The TBARS values were not influenced by the addition of dietary fibers in low-fat beef burger. Onulin at 6% (ON6) level showed the highest score for all the sensory attributes. Adding 6% inulin was shown the best alternative for use in low-fat beef burger.Keywords: dietary fiber; acceptability; fat substitute; TPA; inulin. Practical Application:Comparison of technology behavior of soluble and insoluble fiber as fat substitute in beef burger.

Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance

“…The incorporation of only one type of dietary fiber in the cooked Paio sausage (T9-3% of inulin; T11-3% of oat fiber) showed a reduction (P < 0.05) in L* (Table 5) compromising the lightness value. The addition of Fructooligosaccharide and inulin at 3% and 6% caused a reduction in the lightness value in low-fat beef burger (Bis-Souza et al, 2018). Dther study reported a decreased of lightness with the increase in chia flour addition in chicken nuggets (Barros et al, 2018).…”

Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties

“…Several studies have shown the possibility of replacing fat with dietary fibre in meat products with good sensory acceptance (Huang et al, 2011;Grizotto et al, 2012;Schmiele et al, 2015;Talukder, 2015;Barretto et al, 2015;Borrajo et al, 2016;Carvalho et al, 2017;Bis-Souza et al, 2018;Zhao et al, 2018;Abbasi et al, 2019), increasing the intake of this component in the diet. These ingredients can contribute giving technological benefits in meat products in order to improve their nutritional and sensory characteristics (Méndez-Zamora et al, 2015;Paglarini et al, 2018).…”

Carboidratos não digeríveis como alternativa para melhorar a qualidade tecnológica e nutricional de produtos cárneos e potencial aplicação em hambúrguer de peixe

“…As propriedades tecnológicas e efeitos fisiológicos são distintos para a fibra alimentar insolúvel e solúvel (Bis- Souza, Henck & Barretto, 2018). No entanto, no organismo humano, tanto as fibras solúveis quanto as insolúveis contribuem para aumentar a saciedade, evitar as dores causadas pela fome e reduzir o ganho de peso (Suharoschi et al, 2019).…”

“…A quantidade de moléculas de frutose que constitui a inulina e o fruto-oligossacarídeo é o que diferencia essas duas fibras (Rosa & Cruz, 2017). Ambas são solúveis em água e beneficiam a saúde do ser humano, contribuindo para a redução da concentração de colesterol LDL no sangue evitando o progresso de doenças crônicas não transmissíveis; além de promover o crescimento e a atividade de bactérias benéficas no intestino humano, sendo denominadas de prebióticos (Bis- Souza et al, 2018).…”