Quality criteria of low and reduced fat beef burger using quinoa and Jerusalem artichoke as fat replacers during frozen storage at -18°C

Document Type : Original Article

Authors

1 Meat and Fish Technology Research Dept., Food Technology Research Institute, Agricultural Research Center

2 Animal Resource Dept. Natural Resources, Faculty of African Postgraduate Studies, Cairo University

3 Veterinary Hygiene and Management Dept., Faculty of Veterinary Medicine, Cairo University.

Abstract

The present study was conducted to prepare low and reduced fat beef burgers by replacement of fat with rehydrated quinoa and Jerusalem artichoke at different levels (50, 75 and 100%). The effects of rehydrated quinoa and Jerusalem artichoke as fat replacers on chemical and physical properties, cooking parameters, texture profile analysis and sensory evaluation of low and reduced fat beef burgers were studied. The results indicated that quinoa seeds powder had significantly higher crude protein content than Jerusalem artichoke powder which it had significantly higher total dietary fibers content, soluble dietary fiber, total phenolic and total flavonoids than quinoa seeds powder. Replacement fat with water to prepare low fat burger control led to significant decreases in chemical and physical quality attributes, cooking parameters, texture profile and sensory properties. However, replacement of fat with rehydrated quinoa and Jerusalem artichoke at different levels (50, 75 and 100%) led to improve these quality attributes when compared with low or high fat control. Finally, it could be recommended commercially to use rehydrated quinoa seeds and Jerusalem artichoke as fat replacers to replace fat in beef burger up to 75% to produce healthy beef burger without negative effects on quality attributes

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