PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER | ||||
Menoufia Journal of Food and Dairy Sciences | ||||
Article 1, Volume 5, Issue 3, May 2020, Page 17-33 PDF (550.22 K) | ||||
Document Type: original papers | ||||
DOI: 10.21608/mjfds.2020.170550 | ||||
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Authors | ||||
M.E. El- Sayed1; A.S. Bakr1; A.M. Gaafar2; Awatef I. Ismaiel2; M. M. Salem2 | ||||
1Food Sci & Technol. Dept. Fac. Agric. Tanta University. | ||||
2Food Technology Research Institute, Agricultural, Research, Center, Giza, Egypt. | ||||
Abstract | ||||
The chemical composition, phenolic compounds and antioxidant activity of Gum Arabic (GA) were studied, as were physical, chemical, cooking and sensory properties of low-fat beef burger manufactured by replacing its fat content with different levels (0.0, 5, 10, 15 and 20%) of GA. The results of chemical composition of GA indicated that the total dietary fiber was the major compound (89.89%) and the other components were minor such as protein (2.02%), ash (3.99%), and ether extract (4.10%). The present study showed that antioxidant activity of GA extracted by water (73.30%) was higher than extracted by ethanol (70.87%). All chemical compositions (moisture, fiber, protein, ash and total carbohydrate contents) of uncooked and cooked low-fat beef burger manufactured by replacing its fat content with different levels of GA were increased, except ether extract content was decreased. However, replacing process increased (P ≤ 0.05) significantly of both water holding capacity and feder value, it was decreased (P ≤ 0.05) significantly of plasticity, protein water coefficient and protein-water-fat coefficient of low-fat beef burger. Cooking properties were affected by replacing fat with GA whereas, cooking yield was increased (P ≤ 0.05), and on the other side cooking loss, shrinkage and diameter reduction were significantly (P ≤ 0.05) decreased. Sensory evaluation of low-fat beef burger showed the level replacement 5 and 10% of GA produced beef burger similar with control with little changes also 15 and 20% replacement gave a fair low-fat beef burger. | ||||
Keywords | ||||
Gum Arabic; beef burger; antioxidant activity; chemical and physical properties | ||||
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