Nutritional enrichment of beef burgers by adding components of non-conventional food plants

Valmor Ziegler,Fabrizio Da Fonseca Barbosa,Iasmim De Almeida Veeck,Mariane Lobo Ugalde

doi:10.1590/1981-6723.03019

Abstract

Abstract Some non-conventional food plants (NCFPs) such as Yacon potato, Moringa, and Ora-pro-nobis have been studied to identify their constitution and health-promoting substances. The purpose of this study was to enrich the beef burger with unconventional food plant and to evaluate its physical, chemical and sensorial properties. Ten formulations were prepared, being one formulation for the conventional burger (with soy protein and without addition of NCFPs) and nine formulations with variations of 2%, 4% and 6% of flour of each of the NCFPs. Addition of NCFPs flours improved nutritional burger properties and resulted in an increase in protein, ash, and dietary fiber content, a slight reduction in fats and significant reduction in carbohydrates. The burgers produced using 2% and 4% of Yacon flour had the lowest differences in these parameters as compared to those of the conventional burger, and also presented acceptance rates that were similar to that of the conventional burger. Both formulations showed the greatest similarity to the conventional burger during sensory analysis, which could be well accepted by consumers who are looking for healthier foods.

Highlights

The burger is a meat product that is included in an eating routine of several consumers worldwide, because of its sensory properties and of being easy to prepare
Yacon flour was obtained by the dehydration of the potato, Moringa and Ora-pro-nobis flours in which were obtained by the dehydration of the leaves using an oven with sufficient air circulation, at a temperature of 55 °C
The conventional burger presented 66.84% of moisture, 14.70% of protein, 7.34% of fats, 1.77% of ash, 1.00% regarding dietary fibers, and 8.34% of non-fibrous carbohydrate (NFC), these results were similar to those obtained by Mizi et al (2018) who produced a beef burger with 71.96% of moisture, 6.20% of fat contents, 19.12% of protein, and 1.94% of ash

Summary

Introduction

The burger is a meat product that is included in an eating routine of several consumers worldwide, because of its sensory properties and of being easy to prepare It is defined as a processed meat product this one obtained from the meat of butchered animals, possibly containing additional adipose tissue and ingredients, which is molded and subjected to a suitable technological process and has a chemical composition of at most 23% of fat content, 3% of carbohydrate and at least 15% of protein (Brasil, 2000). The changes in processing food and in addition to the increasing demands of consumers for foods that present health-related benefits connected to a high sensorial and nutritional quality raise the need for new ingredients that can meet these market demands and confront new challenges in food technology In this context, functional foods gain importance because of their potential to promote health through mechanisms that are not observed conventionally. Consumer acceptance of these foods has been recognized as a key factor in negotiating successfully the market opportunities (Siró et al, 2008)

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Conclusion