Sayed, M., Bakr, A., Gaafar, A., Ismaiel, A., Salem, M. (2020). PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER. Menoufia Journal of Food and Dairy Sciences, 5(3), 17-33. doi: 10.21608/mjfds.2020.170550
M.E. El- Sayed; A.S. Bakr; A.M. Gaafar; Awatef I. Ismaiel; M. M. Salem. "PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER". Menoufia Journal of Food and Dairy Sciences, 5, 3, 2020, 17-33. doi: 10.21608/mjfds.2020.170550
Sayed, M., Bakr, A., Gaafar, A., Ismaiel, A., Salem, M. (2020). 'PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER', Menoufia Journal of Food and Dairy Sciences, 5(3), pp. 17-33. doi: 10.21608/mjfds.2020.170550
Sayed, M., Bakr, A., Gaafar, A., Ismaiel, A., Salem, M. PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER. Menoufia Journal of Food and Dairy Sciences, 2020; 5(3): 17-33. doi: 10.21608/mjfds.2020.170550
PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER
2Food Technology Research Institute, Agricultural, Research, Center, Giza, Egypt.
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.
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