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170550

PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER

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Last updated: 26 Dec 2024

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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.

DOI

10.21608/mjfds.2020.170550

Keywords

Gum Arabic, Beef burger, Antioxidant activity, Chemical and Physical properties

Authors

First Name

M.E. El-

Last Name

Sayed

MiddleName

-

Affiliation

Food Sci & Technol. Dept. Fac. Agric. Tanta University.

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City

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Orcid

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First Name

A.S.

Last Name

Bakr

MiddleName

-

Affiliation

Food Sci & Technol. Dept. Fac. Agric. Tanta University.

Email

-

City

-

Orcid

-

First Name

A.M.

Last Name

Gaafar

MiddleName

-

Affiliation

Food Technology Research Institute, Agricultural, Research, Center, Giza, Egypt.

Email

-

City

-

Orcid

-

First Name

Awatef I.

Last Name

Ismaiel

MiddleName

-

Affiliation

Food Technology Research Institute, Agricultural, Research, Center, Giza, Egypt.

Email

-

City

-

Orcid

-

First Name

M. M.

Last Name

Salem

MiddleName

-

Affiliation

Food Technology Research Institute, Agricultural, Research, Center, Giza, Egypt.

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-

City

-

Orcid

-

Volume

5

Article Issue

3

Related Issue

15880

Issue Date

2020-05-01

Receive Date

2021-05-18

Publish Date

2020-05-01

Page Start

17

Page End

33

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 5_Issue 3_Pages 17-33.pdf

PDF . 563.4kB

Link

https://mjfds.journals.ekb.eg/article_170550.html

Detail API

https://mjfds.journals.ekb.eg/service?article_code=170550

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original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER

Details

Type

Article

Created At

23 Jan 2023