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Low‐fat beef burgers containing fructooligosaccharides: Physicochemical properties, cooking characteristics, and sensory evaluation
Author(s) -
Alves Renata de Araújo,
Sousa Antonia Mayara Brilhante,
Madeira David Samuel Silva,
Santos Ronária Moura,
Pereira Ana Lucia Fernandes,
Lemos Tatiana de Oliveira,
Abreu Virgínia Kelly Gonçalves
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14649
Subject(s) - palatability , food science , flavor , chemistry , lightness , sensory system , fat substitute , biology , computer science , neuroscience , computer vision
This study aimed to produce burgers using fructooligosaccharides (FOS) as a substitute for animal fat. Four treatments (T1—control; T2—with 50% fat reduction; T3—with 50% fat reduction + 5% FOS; T4—with 50% fat reduction + 10% FOS) were produced. For the proximate composition, T4 had the lowest moisture. For lipids, the fat reduced treatments (T2, T3, and T4) differed of T1. For lipid oxidation, T3 and T4 had highest ( p < .05) values than T1. For the cooking characteristics, T4 had the highest yield and the lowest cooking loss. Before cooking, the redness of T3 differed from the other treatments. After cooking, the burgers of T4 had lower lightness than those of T1. Although flavor acceptance and overall liking reduced with the FOS, the scores remained within the acceptance region. Therefore, FOS is an alternative for the fat replacement in burgers. Practical applications Beef burgers are widely consumed by practicality. However, these products have high fat content. Thus, the reduction of this constituent is a challenge for meat industry because it is responsible for functional and palatability characteristics. Therefore, this study aimed to develop low‐fat beef burgers containing fructooligosaccharides and to evaluate the effects on physicochemical characteristics, cooking quality, and sensory evaluation. Moreover, the present study used the Principal Component Analysis and the penalty analysis for better visualization and interpretation of sensory attributes.