Open AccessThe Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger
Author(s) -
Eda Demirok Soncu,
Nuray Kolsarıcı,
N. Lerzan Çiçek,
Gorsen Salman Ozturk,
İlker Turan Akoğlu,
Yeliz Kaşko Arıcı
Publication year - 2015
Publication title -
han-gug chugsan sigpum hag-hoeji/korean journal for food science of animal resources
Language(s) - English
Resource type - Journals
eISSN - 2234-246X
pISSN - 1225-8563
DOI - 10.5851/kosfa.2015.35.3.370
Subject(s) - chewiness , food science , chemistry , organoleptic , fiber , aroma , fat substitute , dietary fiber , organic chemistry
This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low-fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.