Effect of Using Date Pits Powder as a Fat Replacer and Anti-Oxidative Agent on Beef Burger Quality | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 8, Volume 9, Issue 2, February 2018, Page 91-96 PDF (263.8 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2018.35225 | ||||
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| Authors | ||||
Rowida Essa; E. M. Elsebaie  
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| Food Technology Department, Faculty of Agric. Kafrelsheikh University, Egypt. | ||||
| Abstract | ||||
| Date pits powder is considered as a rich source of fiber and polyphones. So, this research was carried out to assess the quality properties of reduced- fat burger as influenced with date pits powder. The prepared burger samples contained date pits powder as fat replacer with substitution ratio of 25, 50 and 75% of animal fat. Cooking quality, lipid oxidation, and sensory evaluation were measured in burger samples. The results revealed that adding date pits powder lead to an improvement in burger nutritional value and cooking properties. In burger contained date pits powder, there was an increment in cooking yield, fat retention, and moisture retention meanwhile, shrinkage and Feder number were decreased. In addition, raw and cooked beef burger contained date pits powder as a fat replacer sample had lower L*, a* and b* values than the control. Beef burger contained date pits powder contained high percentages of polyphenols so it was more stable against lipid oxidation. Adding date pits powder to burger as a fat replacer does not cause any negative effects on its sensory properties. | ||||
| Keywords | ||||
| fat replacer; burger; dietary fiber and lipid oxidation | ||||
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