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

Ziegler, Valmor; Ugalde, Mariane Lobo; Veeck, Iasmim de Almeida; Barbosa, Fabrizio da Fonseca

doi:10.1590/1981-6723.03019

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 23 • 2020 • https://doi.org/10.1590/1981-6723.03019 copy

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

Enriquecimento nutricional de hambúrguer com adição de componentes de plantas alimentícias não convencionais

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
Burger; Yacon; Moringa; Ora-pro-nobis; Sensory; Acceptance

Ingredients (%)	Weight of ingredients for each formulation (g)
Ingredients (%)	F1	F2	F3	F4	F5	F6	F7	F8	F9	F10
Meat (75)	750	750	750	750	750	750	750	750	750	750
Pork fat (10)	100	100	100	100	100	100	100	100	100	100
Cold water (10)	100	100	100	100	100	100	100	100	100	100
Conventional burger (5)	50
Flours (2, 4 or 6)		20	40	60	20	40	60	20	40	60
Salt (1.5)	15	15	15	15	15	15	15	15	15	15
Black pepper (0.07)	0.7	0.7	0.7	0.7	0.7	0.7	0.7	0.7	0.7	0.7
Ground garlic (0.08)	0.8	0.8	0.8	0.8	0.8	0.8	0.8	0.8	0.8	0.8
Monosodium glutamate (MSG) (0.05)	0.5	0.5	0.5	0.5	0.5	0.5	0.5	0.5	0.5	0.5

Concentration of flour (%)	Yacon	Moringa	Ora-pro-nobis
Moisture (%)
Conventional burger (5%)	A 66.84 ± 0.61 b^* * For each parameter, simple arithmetic means of three replicates ± standard deviation, followed by different lowercase letters in the same column, and upper case in the same row, differ by Tukey test (p ≤ 0.05).	A 66.84 ± 0.61 b	A 66.84 ± 0.61 a
2	A 69.65 ± 0.49 a	AB 68.43 ± 1.07 ab	B 66.64 ± 0.86 a
4	A 68.16 ± 0.95 ab	A 69.28 ± 0.39 a	A 67.54 ± 0.64 a
6	A 68.78 ± 0.54 a	B 66.93 ± 0.10 b	AB 67.84 ± 0.77 a
Protein (%)
Conventional burger (5%)	A 14.70 ± 0.74 a	A 14.70 ± 0.74 b	A 14.70 ± 0.74 b
2	B 12.34 ± 0.29 a	A 14.69 ± 0.27 b	A 14.16 ± 0.29 b
4	A 14.21 ± 0.63 a	A 15.44 ± 0.20 b	A 15.90 ± 0.48 b
6	B 14.70 ± 0.84 a	AB 16.38 ± 0.15 a	A 18.33 ± 0.16 a
Fat (%)
Conventional burger (5%)	A 7.34 ± 0.31 a	A 7.34 ± 0.31 a	A 7.34 ± 0.31 a
2	A 7.35 ± 0.22 a	A 7.61 ± 0.34 a	A 7.69 ± 0.12 a
4	A 7.14 ± 0.42 a	A 7.18 ± 0.77 a	A 7.41 ± 0.51 a
6	A 7.15 ± 0.31 a	A 7.06 ± 0.30 a	A 6.57 ± 0.39 a
Ash (%)
Conventional burger (5%)	A 1.77 ± 0.01 ab	A 1.77 ± 0.01 c	A 1.77 ± 0.01 c
2	A 1.76 ± 0.03 b	A 1.81 ± 0.06 bc	A 1.87 ± 0.04 c
4	B 1.87 ± 0.07 ab	B 1.93 ± 0.06 ab	A 2.22 ± 0.05 b
6	B 1.88 ± 0.01 a	B 1.97 ± 0.06 a	A 2.39 ± 0.08 a
Food Fiber (%)
Conventional burger (5%)	A 1.00 ± 0.00 b	A 1.00 ± 0.00 c	A 1.00 ± 0.00 d
2	C 0.42 ± 0.00 d	B 0.96 ± 0.00 d	A 1.10 ± 0.00 c
4	C 0.84 ± 0.00 c	B 1.92 ± 0.00 b	A 2.21 ± 0.00 b
6	C 1.26 ± 0.00 a	B 2.89 ± 0.00 a	A 3.32 ± 0.00 a
Non-fibrous carbohydrates (%)
Conventional burger (5%)	A 8.34 ± 0.31 a	A 8.34 ± 0.31 a	A 8.34 ± 0.31 a
2	A 8.47 ± 0.55 a	B 6.41 ± 0.78 b	A 8.61 ± 0.82 a
4	A 7.78 ± 0.56 ab	B 4.00 ± 0.61 c	B 4.93 ± 0.42 b
6	A 6.22 ± 1.20 b	A 5.25 ± 0.17 bc	B 1.05 ± 0.90 c

% of flour	Pre-cooking			Post-cooking
% of flour	Yacon	Moringa	Ora-pro-nobis	Yacon	Moringa	Ora-pro-nobis
		Value L*			Value L*
Conventional burger (5%)	A 43.02 ± 0.60 a^**	A 43.02 ± 0.60 a	A 43.02 ± 0.60 a	A 31.38 ± 1.61 a	A 31.38 ± 1.61 a	A 31.38 ± 1.61 a
2	A 40.13 ± 0.41 b	B 37.82 ± 0.76 b	A 40.48 ± 0.81 b	A 32.82 ± 1.92 a	A 33.84 ± 3.43 a	B 28.00 ± 1.28 b
4	A 35.91 ± 1.35 c	A 36.53 ± 0.48 c	A 36.02 ± 0.46 c	AB 28.55 ± 1.49 b	A 30.70 ± 2.31 a	B 27.51 ± 0.72 b
6	A 35.79 ± 0.89 c	A 35.54 ± 0.58 c	B 34.20 ± 1.03 d	A 30.87 ± 1.70 ab	A 32.60 ± 2.38 a	B 26.72 ± 0.37 b
	Value a*			Value a*
Conventional burger (5%)	A 15.89 ± 0.57 a	A 15.89 ± 0.57 a	A 15.89 ± 0.57 a	A 6.19 ± 0.55 a	A 6.19 ± 0.55 a	A 6.19 ± 0.55 a
2	A 4.62 ± 0.34 b	B 3.29 ± 0.52 b	C 1.70 ± 0.88 b	A 5.16 ± 0.32 b	B 2.58 ± 1.00 b	B 3.22 ± 0.17 b
4	A 3.89 ± 0.35 c	B 0.34 ± 0.96 c	B - 0.15 ± 0.43 c	A 4.07 ± 0.51 c	B 1.58 ± 1.14 bc	B 1.79 ± 0.44 c
6	A 3.90 ± 0.23 c	B -1.24 ± 0.94 d	B - 0.26 ± 0.96 c	A 4.37 ± 0.40 c	B 0.30 ± 0.57 c	B 0.95 ± 0.26 d
	Value b*			Value b*
Conventional burger (5%)	A 14.38 ± 0.45 a	A 14.38 ± 0.45 a	A 14.38 ± 0.45 a	A 11.61 ± 1.29 ab	A 11.61 ± 1.29 a	A 11.61 ± 1.29 a
2	B 13.14 ± 0.24 b	B 11.93 ± 0.62 ab	B 12.03 ± 0.41 b	A 12.11 ± 1.49 a	A 12.67 ± 1.78 a	B 8.59 ± 0.97 b
4	A 10.60 ± 0.80 d	A 12.62 ± 3.64 ab	A 11.11 ± 1.11 bc	B 10.17 ± 0.59 b	A 11.44 ± 1.12 a	C 7.36 ± 0.63 bc
6	A 11.59 ± 0.29 c	A 10.50 ± 2.41 b	A 10.17 ± 0.54 c	A 10.41 ± 0.97 ab	A 10.65 ± 1.36 a	B 6.44 ± 0.55 c

Concentration of flour (%)	Color	Flavor	Aroma	Texture	Concentration of flour (%)	Acceptance (%)
Yacon					Conventional burger (5%)	86.36 ± 11.67 a*
2	2.04 ± 1.81 b^* * For each flour, simple arithmetic means of 50 replicates ± standard deviation, followed by different lowercase letters in the same column, differ from each other by the Tukey’s test (p ≤ 0.05).	2.84 ± 2.13 b	2.04 ± 1.89 a	2.31 ± 2.09 b	2	74.49 ± 21.2 bc
4	3.59 ± 2.26 a	3.88 ± 2.28 b	2.36 ± 1.96 a	2.50 ± 1.84 b	4	78.53 ± 17.99 ab
6	3.31 ± 1.83 a	5.18 ± 1.99 a	2.90 ± 2.06 a	3.68 ± 2.09 a	6	65.65 ± 21.93 c
Moringa					Conventional burger (5%)	86.36 ± 11.67 a
2	6.22 ± 2.05 a	6.25 ± 1.68 a	5.40 ± 2.18 a	4.31 ± 2.47 a	2	47.72 ± 26.96 b
4	4.13 ± 2.15 b	5.25 ± 1.96 b	4.18 ± 2.24 b	3.43 ± 2.05 a	4	54.79 ± 25.40 b
6	5.81 ± 2.11 a	6.27 ± 1.54 a	4.86 ± 2.35 ab	3.75 ± 2.19 a	6	46.21 ± 22.34 b
Ora-pro-nobis					Conventional burger (5%)	86.36 ± 11.67 a
2	3.86 ± 2.46 a	4.41 ± 2.58 b	3.13 ± 2.58 b	3.16 ± 3.02 ab	2	61.61 ± 27.05 bc
4	3.62 ± 2.28 a	4.09 ± 1.94 b	3.06 ± 2.14 b	2.60 ± 1.95 b	4	67.67 ± 22.96 b
6	4.20 ± 2.07 a	5.58 ± 1.81 a	4.44 ± 2.31 a	4.02 ± 2.61 a	6	54.79 ± 24.36 c

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Valmor Ziegler, Universidade do Vale do Rio dos Sinos, Instituto Tecnológico em Alimentos para a Saúde (itt Nutrifor), Av. Unisinos, 950, Cristo Rei, CEP: 93022-750, São Leopoldo/RS - Brasil, e-mail: valmorziegler12@unisinos.br