Improving the Quality Characteristics of Low-Fat Beef Burgers by Adding Different Levels of Rice Bran as a Source of Fibre

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The study aims at improving the quality characteristics of low-fat beef burgers. This is done by adding rice bran due to its high fibre content, which reached 40.27%. The burger was prepared using four treatments: the first treatment was a control treatment, the second treatment was through adding rice bran by 10%, the third treatment by 20%, and the fourth treatment by 30%. The chemical content of the product was thoroughly studied. The product was stored in the freezer (-18 ±2) for 90 days. during which some qualitative characteristics were monitored, including moisture, protein, fat, ash, carbohydrates, fibre, and cholesterol. As well as the physical characteristics, which included water holding capacity, loss by dissolving, loss by cooking, shrinkage by diameter, cooking yield, retained moisture, and retained fat. Chemical indicators included thiobarbituric acid and sensory characteristics, as well as color, flavor, tenderness, juiciness, and general acceptability. The results brought to light an increase in the fibre content in the burger prepared by increasing the addition of rice bran. It increased from 10.52% when 10% rice bran to 14.12% and 18.88% when rise adding rice bran to 20% and 30% respectively. The concentration of cholesterol decreased from 68.96 in control to 64.57, 61.86 and 57.43 mg.100-1 gm-1 when adding 10%, 20% and 30% rice bran respectively. Thiobarbituric acid decreased from 0.48 in control to 0.28 m.kg-1 when adding 30%. The loss after thawing, the cooking, and the shrinkage in diameter was also decreased with adding rice bran. The ability to hold water, the cooking yield, the percentage of retained moisture, and retained fat also increased. The duration of storage also had a significant (p<0.05) effect on the studied traits. The treatments to which rice bran was added also obtained acceptable evaluation scores, close to the evaluation scores of the control treatment. Especially the treatments to which 20% rice bran was added. The results disclosed that the addition of rice bran improved all quality characteristics of the product.