Enrichment of Hamburger Formulations using Carrot and Apple Pulp Powder to Produce a Functional Product
محورهای موضوعی : food science
Nastaran Maleki
1
,
Alireza Rahman
2
,
Fatemeh Hosseinmardi
3
1 - Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran.
2 - Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran.
3 - Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran.
کلید واژه: Antioxidant Activity, Apple Pulp, Burgers, Carrot Pulp, Dietary Fiber, Enrichment ,
چکیده مقاله :
Meat products are popular and nutritious. Excessive consumption harms health. This study aimed to improve the nutritional profile of burgers with apple and carrot pulp powder. This study used apple and carrot pulp powders as burger substitutes. The powders were used at 1.5%, 3%, and in combinations of 0.75% + 0.75% and 1.5% + 1.5%. The burgers were analyzed for moisture, protein, fat, ash, and fiber. Measured pH, WHC, cooking traits, and color. Textural properties such as firmness, chewability, adhesion, and elasticity were evaluated. Antioxidant activity was evaluated using the DPPH method and sensory assessments of texture, taste, aroma, color, and overall acceptability. Results were compared to control group. The study found that different concentrations of apple and carrot pulp powder significantly reduced moisture, fat, protein, pH, and cooking loss . The enriched burgers had higher total ash, crude fiber, whc, and cooking efficiency than the control. The enriched burgers were darker than the control, with less jaundice and more redness. The largest color change compared to the control occurred in burgers with 3% carrot powder. Adding these powders lessened the burger's texture compared to the control. The burger with 3% apple pulp powder had the most significant texture reduction. Apple and carrot pulp powder boosted the burger's antioxidant activity. The burger with the most pulp powder had the highest antioxidants. Sensory evaluation indicated high acceptance of all enriched burgers. This study finds that apple and carrot pulp are rich in fiber and phenolics.
Meat products are popular and nutritious. Excessive consumption harms health. This study aimed to improve the nutritional profile of burgers with apple and carrot pulp powder. This study used apple and carrot pulp powders as burger substitutes. The powders were used at 1.5%, 3%, and in combinations of 0.75% + 0.75% and 1.5% + 1.5%. The burgers were analyzed for moisture, protein, fat, ash, and fiber. Measured pH, WHC, cooking traits, and color. Textural properties such as firmness, chewability, adhesion, and elasticity were evaluated. Antioxidant activity was evaluated using the DPPH method and sensory assessments of texture, taste, aroma, color, and overall acceptability. Results were compared to control group. The study found that different concentrations of apple and carrot pulp powder significantly reduced moisture, fat, protein, pH, and cooking loss . The enriched burgers had higher total ash, crude fiber, whc, and cooking efficiency than the control. The enriched burgers were darker than the control, with less jaundice and more redness. The largest color change compared to the control occurred in burgers with 3% carrot powder. Adding these powders lessened the burger's texture compared to the control. The burger with 3% apple pulp powder had the most significant texture reduction. Apple and carrot pulp powder boosted the burger's antioxidant activity. The burger with the most pulp powder had the highest antioxidants. Sensory evaluation indicated high acceptance of all enriched burgers. This study finds that apple and carrot pulp are rich in fiber and phenolics.
Ahmad, T., Cawood, M., Iqbal, Q., Ariño, A., Batool, A., Tariq, R. M. S., ... & Akhtar, S. (2019). Phytochemicals in Daucus carota and their health benefits. Foods, 8(9), 424.
Akram, T., Mustafa, S., Ilyas, K., Tariq, M.R., Ali, S. W., Ali, S., & Basharat, Z. (2022). Supplementation of banana peel powder for the development of functional broiler nuggets. Peer Journal, 10, 14364.
Alireza Rahman, Mohammad Alaei, M. S. (2023). The Effect of Partial Fat Replacement by Amaranth Flour on the Physicochemical, Sensory and Textural Properties of Low-Fat Burgers. Food Engineering Research, 22(1), 67–80. https://doi.org/10.22092/FOODER.2023.360720.1354
Alvarado‐Ramírez, M., Santana‐Gálvez, J., Santacruz, A., Carranza‐Montealvo, L.D., Ortega‐Hernández, E., Tirado‐Escobosa, J., & Jacobo‐Velázquez, D. A. (2018). Using a functional carrot powder ingredient to produce sausages with high levels of nutraceuticals. Journal of Food Science, 83(9), 2351–2361.
Antonic, B., Jancikova, S., Dordevic, D., & Tremlova, B. (2020). Apple pomace as food fortification ingredient: A systematic review and meta‐analysis. Journal of Food Science, 83(9), 2977–2985.
AOAC. (2010). Official Methods of Analysis of the Association of Official Analytical Chemists, 18th ed.; AOAC: Arlington, VA, USA, 18th ed.;
Bahmanyar, F; Hosseini, S.M; Mirmoghtadaie, L; Shojaee-Aliabadi, S. (2021). Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation. Meat Science, 172, 108305.
Choe, J.H., Kim, H.Y., Lee, J.M., Kim, Y.J., & Kim, C. . (22013). Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Science, 93(4), 849.
Farajimehr, H; Khani, M; Rahman, A. (2025). The Effect of Xanthan Gum-Based Edible Coating Incorporated with Ginger Essential Oil on the Physicochemical and Sensory Properties of Refrigerated Hamburger. Journal of Food Biosciences and Technology, 15(1), 37–52.
Grispoldi, L., Ianni, F., Blasi, F., Pollini, L., Crotti, S., Cruciani, D., & Cossignani, L. (2022). Apple pomace as valuable food ingredient for enhancing nutritional and antioxidant properties of Italian salami. Antioxidants, 11(7), 1221.
Hosseini, S. E., Moeini, M., Rahman, A., & ... (2013). The effect of enzymatic marination and sodium tripolyphosphate on shear force, pH and cooking efficiency of beef. Journal of Innovation in …, 5(1), 47–53. https://www.cabdirect.org/cabdirect/abstract/20143155295
Huda, A.B., Parveen, S., Rather, S.A., Akhter, R., & Hassan, M. (2014). Effect of incorporation of apple pomace on the physico-chemical, sensory and textural properties of mutton nuggets. International Journal of Advanced Research, 2(4), 974–983.
Jamalimanesh, K; Rahman, A; Hosseinmardi, F. (2025). Effect of Adding Alginate and Konjac Hydrocolloid Gels as Fat Replacements on the Physicochemical Properties of Low-Fat Burgers. Journal of Food Biosciences and Technology, 15(1), 1–23.
Kamel, D. G., Hammam, A. R., El-Diin, M. A. N., Awasti, N., & Abdel-Rahman, A. M. (2023). Nutritional, antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese. Journal of Dairy Science, 106(3), 1672–1686.
Kęska, P., Wójciak, K., Stadnik, J., Kluz, M. I., Kačániová, M., Čmiková, N., & Mazurek, K. (2024). Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products. International Journal of Food Science and Technology, 59(3), 1591-1604.
Koishybayeva, A., & Korzeniowska, M. (2024). Utilization and effect of apple pomace powder on quality characteristics of turkey sausages. Foods, 13(17), 2807.
Kumar, S., Yadav, S., Rani, R., & Pathera, A. K. (2024). Effects of plum powder and apple pomace powder addition on the physico-chemical, sensory, and textural properties of buffalo meat emulsion. Nutrition & Food Science, 54(2), 421–432.
Luca, M. I., Ungureanu-Iuga, M., & Mironeasa, S. (2022). Carrot pomace characterization for application in cereal-based products. Applied Sciences, 12(16), 7989.
Lyu, F., Luiz, S. F., Azeredo, D. R. P., Cruz, A. G., Ajlouni, S., & Ranadheera, C. S. (2020). Apple pomace as a functional and healthy ingredient in food products: A review. Processes, 8(3), 310.
Martín-Mateos, M.J., Delgado-Adámez, J., Moreno-Cardona, D., Valdés-Sánchez, M.E., & Ramírez-Bernabé, M. . (2023). Application of white-wine-pomace-derived ingredients in extending storage stability of fresh pork burgers. Foods, 12(24), 4468.
Mishra, B.P., Mishra, J., Paital, B., Rath, P.K., Jena, M.K., Reddy, B.V., & Sahoo, D. K. (2023). Properties and physiological effects of dietary fiber-enriched meat products: A review. Frontiers in Nutrition, 10, 1275341.
Nagai, N.F., Lorenzo, J.M., Ranalli, N., Pérez-Álvarez, J.Á., Sepulveda, N., Domínguez, R., & Andrés, S. . (2022). Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers. Algal Research, 67, 102862.
Najafi, N; Rahman, A; Hosseinmardi, F. (2023). Effect of Addition Watermelon Rind Powder and Watermelon Seed Powder on the Rheological, Physiochemical, and Sensory Quality Attributes of Functional Diet Burger. International Journal of Advanced Biological and Biomedical Research, 11(1), 16–24.
Pollini, L., Blasi, F., Ianni, F., Grispoldi, L., Moretti, S., Di Veroli, A., & Cenci-Goga, B. T. (2202). Ultrasound-assisted extraction and characterization of polyphenols from apple pomace, functional ingredients for beef burger fortification. Molecules, 27(6), 1933.
Porhoseini, M., Rahman, A., Branch, S., Azad, I., Branch, S., & Azad, I. (2024). The Effect of Olive Leaf Extract on Physicochemical , Microbial and Shelf-Life Characteristics of Chicken Nuggets. Journal of Food Biosciences and Technology, 14(2), 71–86.
Richards, J., Lammert, A., Madden, J., Cahn, A., Kang, I., & Amin, S. (2024). Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties. Foods, 13(23), 2910.
Richards, J., Lammert, A., Madden, J., Kang, I., & Amin, S. (2024). Physical Treatments Modified the Functionality of Carrot Pomace. Foods, 13(13), 2028.
Santhi, D., Kalaikannan, A., Elango, A., & Natarajan, A. (2022). Functional Chicken Meatballs with Carrot Pomace Powder. Journal of Meat Science, 17(1), 31–36.
Surbhi, S., Verma, R. C., Deepak, R., Jain, H. K., & Yadav, K. K. (2018). A review: Food, chemical composition and utilization of carrot (Daucus carota L.) pomace. International Journal of Chemical Studies, 6(3), 2921–2926.
Teh, S.S., Bekhit, A.E.D., & Birch, J. (2014). Antioxidative polyphenols from defatted oilseed cakes: effect of solvents. Antioxidants, 3(1), 67–80.
Thangavelu, K.P., Tiwari, B., Kerry, J.P., & Álvarez, C. (2022). A comparative study on the effect of ultrasound-treated apple pomace and coffee silverskin powders as phosphate replacers in Irish breakfast sausage formulations. Foods, 11(18), 2763.
Vandorou, M., Plakidis, C., Tsompanidou, I.M., Adamantidi, T., Panagopoulou, E.A., & Tsoupras, A. (2024). A review on apple pomace bioactives for natural functional food and cosmetic products with therapeutic health-promoting properties. International Journal of Molecular Sciences, 25(19), 10856.
Varmazyar,Elham ; Rahman, Alireza; Hosseinmard, F. (2024). The effect of nanocapsules containing mango-eggplant peel extracts on the physicochemical, oxidative, microbial and sensory characteristics of refrigerated beef burgers during storage. Food Engineering Research, 23(2), 69–90. https://doi.org/10.22092/fooder.2024.366896.1404
