Effect of Fat Replacement by Grape Seed Oil and Rice Bran Fiber on Physicochemical and Sensory Properties of Burgers
Sepideh Bamdad
1
(
Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
)
Ali Najafi
2
(
Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
)
Homa Baghaei
3
(
Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
)
Hamid Babapour
4
(
Department of Agricultural Engineering, National University of Skills (NUS), Tehran, Iran
)
Ahmadreza Abedinia
5
(
Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
)
الکلمات المفتاحية: Fat replacement, Rice bran fiber, Grape seed oil, Burger,
ملخص المقالة :
This study aimed to investigate the physicochemical and sensory properties of burger samples (BGSOs) formulated by various ratios of grape seed oil (GSO) and fixed rice bran fiber (RBF) as a fat replacer. The connective tissues and fat of the meat were removed as far as possible, then 15 g of these fats were added to the control sample and 5 g to each of the other burgers along with 2% RBF to obtain 4 samples as follows: control (15% fat); BGSO 5% (5% fat and 5% GSO-2% RBF); BGSO 8% (5% fat and 8% GSO-2% RBF); BGSO 10% (5% fat and 10% GSO-2% RBF). The results indicated that fat substitutes had a significant effect on the desirable properties of the final product. The results of rheological tests showed that with increasing the GSO, the shear force increased. According to proximate analysis, protein, moisture, ash, and pH, also increased. With the increase of the GSO, the calories of the samples decreased by 15 to 18%. Using rice bran fiber and grape seed oil improved the cooking efficiency of the BGSOs compared to the control burger. Also, fat retention (FR) was increased in the samples but there was no change in moisture retention (MR). According to sensory panelists, the BGSOs were generally accepted and the highest acceptability was for BGSO 10%. Based on the results, the fat replacement of the different concentrations of GSO and fixed RBF can present good physicochemical and sensory characteristics in the burger.
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