Alternative fat substitutes for beef burger: technological and sensory characteristics

Abstract

This study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green banana peel, flour of apple peel and pulp of Green Banana as fat substitutes. Regarding color, the formulations containing fat substitutes based on green banana presented lower values for b* and L*. Hamburgers with added oatmeal and apple peel flour obtained high values of a* and low values of L*, producing the reddest burgers. Substitutes based on green banana differed from others, resulting in a higher yield of burgers and water-holding capacity during cooking, besides having lower toughness and less shrinkage. The sensory acceptance test for untrained consumers suggests that the flour of peel and pulp of green banana, and oatmeal flour are excellent choices for fat-substitution in beef burger. Although fat contributes to a series of physical and sensory attributes such as softness, juiciness and yield, it is possible to reduce the lipid content in beef burgers without depreciating the quality of food through the use of the following fat substitutes: oat flour, apple peel flour, green banana pulp flour, green banana peel flour and green banana pulp.

Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

“…Low and positive values of a* and b* represent a low setting to red and yellow dyes, respectively. Such characteristics were also observed in other studies (Bastos et al, 2014;López-Vargas et al, 2014;Ramadhan et al, 2011).…”

Quality of beef burger with addition of wet okara along the storage

“…Tie Su et al (2013) report that the creamy colour of okara, similar to that of fat from beef, contributes to lower luminosity in the formulations without okara. Bastos et al (2014) found similar results when they were researching hamburgers containing fat substitutes. Luminosity decreased along the storage period in all treatments, except for fried F1 and F2 where there was no difference during the storage period.…”

Controlling microstructure and physical properties of biopolymer hydrogel particles through modulation of electrostatic interactions

“…Novel food ingredients and structuring approaches are required to fabricate this kind of reduced-calorie product without adversely affecting desirable quality attributes (Pereira et al, 2015). There has been particular interest in the utilization of dietary fibers and proteins as functional ingredients to create these kinds of products due to their perceived healthfulness (Bastos et al, 2014;Harrold et al, 2014;Lluch et al, 2010;Peker and Arslan, 2013). Proteins and dietary fibers can be assembled into hydrogel particles using food design approaches that may be used to modulate food texture and appearance, and therefore create novel reduced calorie foods.…”