Abstract
The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control—100% beef fat; tiger nut 50% (TN50)—50% of beef fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after fat replacement. Moreover, the protein and fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced fat content”. Regarding color, an increased L* and b* value parameters was observed after TN100 while the values of a* remained similar to the Control samples. The hardness, cohesiveness, gumminess and chewiness were similar in all formulations. The addition of tiger nut oil emulsion as a substitute for beef fat reduced saturated fat and increased the mono- and polyunsaturated fatty acids. Oleic acid was found to be in highest proportions in burgers. The TN100 samples were considered as acceptable by consumers. Therefore, total replacement of beef fat using tiger nut oil emulsions in beef burger resulted in a well-accepted and healthier meat product with reduced total and saturated fat contents, as well as increased unsaturated fatty acids.
Highlights
Beef burgers are widely consumed by a variety of consumers, being especially attractive for young people, because of their sensory characteristics and fast preparation [1,2]
Proximate composition was affected by total replacement of beef fat by tiger nut oil emulsion
The highest values of moisture were obtained in tiger nut 100% (TN100) (p < 0.001) and the ash content was higher in tiger nut 50% (TN50) and TN100 samples (p < 0.01) than Control samples
Summary
Beef burgers are widely consumed by a variety of consumers, being especially attractive for young people, because of their sensory characteristics and fast preparation [1,2]. It is known that the diets rich on fat ( saturated fat) can increase the risk related to develop coronary heart disease, according to the World Health Organization [6]. This organization stated that oils rich in oleic acid should be consumed as a contribution to the daily total intake of fat after adequate consumption of polyunsaturated fatty acids (PUFA), since the intake of oleic acid is associated with reduced risk to develop cardiovascular diseases.
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