Use of Vegetable Fibers as a Substitute for Animal Fats in the Manufacture of Burgers and the Study of its Qualitative Characteristics

Abstract

There is a relationship between the quantity and quality of fat consumed and common diseases such as heart disease, atherosclerosis and obesity. Therefore, the consumer’s interest in foods that contain a low percentage of fat, especially meat products, has increased. Therefore, the study aimed to know the effect of molecular substitution of some vegetable sources, namely oat flour and chia flour, instead of beef fat. To manufacture a low-fat, low-calorie burger and to compare the factory burger with the commercial burger available in the market. The beef burger had been manufactured from 80 % veal annotation and 20 % beef fat, which is the control burger. The fat was replaced with oat flour by 50 % and chia flour by 50 % for the beef burger. The study also included identifying the characteristics of the beef burger in terms of chemical composition, physical characteristics, and sensory characteristics. They were stored by freezing at a temperature of (-18 ± 2 C) during the storage period for 60 days, and their characteristics were monitored during the storage period by (1, 30, and 60) days. The results also showed a clear and remarkable improvement for all the technological characteristics under study. Therefore, the study recommends the use of oatmeal and chia flour as a substitute for beef fat in the manufacture of burgers.