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Characteristics of low‐fat beefburgers as influenced by various types of wheat fibres
Author(s) -
Mansour Esam H,
Khalil Ali H
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990315)79:4<493::aid-jsfa4>3.0.co;2-5
Subject(s) - food science , palatability , chemistry , bran , flavour , tenderness , wheat flour , raw material , organic chemistry
Hydrated wheat fibres (bran and white and red beeswings)were added at three levels (50, 100 and 150 g kg −1 ) to beefburger as replacement for fat and evaluated forchemical and physical properties, energy content and sensory traits.Uncooked and cooked beefburgers formulated with wheat fibres hadhigher ( P ⩽0.05) moisture, protein andcarbohydrate contents and lower ( P ⩽0.05) fatcontents than that of the control. However, ash content was increased( P >0.05) by the addition of wheat fibres. Thecholesterol content of uncooked and cooked beefburgers decreased aslevel of wheat fibres increased or fat content decreased. Theaddition of wheat fibres reduced the cholesterol content from 6 to45% for uncooked and cooked beefburgers. The energy content ofuncooked and cooked beefburgers was lower ( P ⩽0.05) than that of control by between and 6 and41%. The cooking yield and reduction in diameter ofbeefburgers were significantly ( P ⩽0.05) improvedby the addition of wheat fibres. The addition of red and whitebeeswings showed an improvement in the texture trait. Colour traits,tenderness, juiciness, connective tissue amount, beef flavourintensity and overall palatability were not affected by the additionof wheat fibres to beefburgers. Hydrated wheat fibres can be usedsuccessfully as a fat substitute in ground meat products. © 1999 Society of Chemical Industry