Effects of adding watermelon rind powder as a fiber source on the physicochemical and sensory properties of Hamburger
Subject Areas : Journal of Quality and Durability of Agricultural Products and Food StuffsNahid Najafi 1 , Alireza Rahman 2 * , Fatemeh Hosseinmardi 3
1 - MSc, Department of Food Science and Technology, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran
2 - Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran
3 - Instructor, Department of Food Science and Technology, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran
Keywords: Burger, Physicochemical properties, Fiber, Watermelon peel powder, Foodstuffs,
Abstract :
Fiber is a beneficial nutrient for improving the functioning of the digestive system and the process of food digestion. Insufficient intake or lack of fiber in the diet may lead to digestive problems such as constipation and bloating. Fiber deficiency can also manifest as increased blood cholesterol levels and fluctuations in blood sugar levels. Given that meat is poor in fiber content, this study investigated the effects of using watermelon rind flour as a fiber source on the rheological, textural, and physicochemical properties of hamburgers. The results of the present research indicated that utilizing watermelon rind powder as a dietary fiber source can be incorporated into hamburger formulations, thus producing new products with significant nutritional value and acceptable textural and sensory properties. The incorporation of watermelon rind flour in the hamburger formulation significantly reduced the protein and fat content in hamburger samples and decreased their ash content. Additionally, it had no significant effect on the product's moisture content (p ≤ 0.05). Comparison of the mean data results showed that adding watermelon rind flour significantly increased the hardness and chewiness parameters of the produced samples. Analysis of variance results indicated that adding watermelon rind flour significantly reduced the cooking shrinkage percentage, decreased the diameter, and increased the thickness of the product compared to the control sample. Moreover, at the 12 percent level, it caused an increase in the product's cooking loss. The results from data comparison showed that with increasing substitution levels, except for appearance, the sensory properties scores significantly decreased. According to the data analysis results, the addition of watermelon rind flour to hamburger samples caused a significant increase in the pH compared to the control sample. This increase was considered significant. Based on the obtained results, the treatment containing 8 percent watermelon rind powder was identified as the superior treatment.