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http://dx.doi.org/10.5851/kosfa.2015.35.3.370

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

Soncu, Eda Demirok (Ankara University, Engineering Faculty, Department of Food Engineering)
Kolsarici, Nuray (Ankara University, Engineering Faculty, Department of Food Engineering)
Cicek, Neslihan (Republic of Turkey Ministry of Food, Agriculture and Livestock, Erzurum Provincial Directorates)
Ozturk, Gorsen Salman (Federation of Food and Drink Industry Associations of Turkey)
Akoglu, Ilker T. (Abant Izzet Baysal University, Engineering and Architecture Faculty, Department of Food Engineering)
Arici, Yeliz kasko (Ordu University, Agriculture Faculty, Biometry and Genetics Unit)
Publication Information
Food Science of Animal Resources / v.35, no.3, 2015 , pp. 370-381 More about this Journal
Abstract
This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce lowfat 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.
Keywords
dietary fiber; meat products; functional foods; nutrition; fast food products;
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