Performance of low-fat beef burger with added soluble and insoluble dietary fibers

BIS-SOUZA, Camila Vespúcio; HENCK, Jenifer Mayara Monari; BARRETTO, Andrea Carla da Silva

doi:10.1590/fst.09217

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Food Science and Technology

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Research Paper • Food Sci. Technol 38 (3) • Jul-Sep 2018 • https://doi.org/10.1590/fst.09217 copy

Performance of low-fat beef burger with added soluble and insoluble dietary fibers

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Inulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, IN3 e IN6 showed no difference from the control to yield. Hardness values increased in OF6, WF3 and WF6 and it was similar to control. WF6 was the lowest score for the overall acceptance. Higher yield and hardness were found with the addition of insoluble fibers at 6% level. The TBARS values were not influenced by the addition of dietary fibers in low-fat beef burger. Inulin at 6% (IN6) level showed the highest score for all the sensory attributes. Adding 6% inulin was shown the best alternative for use in low-fat beef burger.

Keywords:
dietary fiber; acceptability; fat substitute; TPA; inulin

	C1	C2	FR3	FR6	IN3	IN6	OF3	OF6	WF3	WF6
Pork back fat	20.00	10.00	10.00	10.00	10.00	10.00	10.00	10.00	10.00	10.00
Ice water	8.10	18.10	15.10	12.10	15.10	12.10	15.10	12.10	15.10	12.10
Fructooligosaccharide	-	-	3.00	6.00	-	-	-	-	-	-
Inulin	-	-	-	-	3.00	6.00	-	-	-	-
Oat fiber	-	-	-	-	-	-	3.00	6.00	-	-
Wheat fiber	-	-	-	-	-	-	-	-	3.00	6.00

Treatments	Moisture	Ash	Protein	Fat	Carbohydrate ^* * carbohydrate determined by difference.
C1	63.5 ± 0.0^d	2.1 ± 0.0^a	17.0 ± 0.1^a	13.2 ± 0.3^a	4.3
C2	69.2 ± 0.1^a	2.1 ± 0.0^a	17.4 ± 0.4^a	6.7 ± 0.4^b	4.6
FR3	68.0 ± 0.5^ab	2.1 ± 0.0^a	16.8 ± 0.4^a	6.7 ± 0.2^b	6.4
FR6	65.5 ± 0.4^bcd	2.2 ± 0.0^a	16.9 ± 0.2^a	7.0 ±1.0^b	9.3
IN3	65.0 ± 0.5^bcd	2.1 ± 0.2^a	16.9 ± 0.2^a	7.5 ± 0.8^b	7.8
IN6	64.5 ± 0.5^d	2.0 ± 0.0^a	16.2 ± 0.1^a	7.3 ± 0.4^b	10.0
OF3	65.8 ± 0.6^bcd	2.1 ± 0.0^a	17.0 ± 0.0^a	7.8 ± 0.5^b	7.9
OF6	64.8 ± 0.7^d	2.0 ± 0.0^a	17.1 ± 0.3^a	6.5 ± 0.4^b	9.5
WF3	67.7 ± 0.7^abc	2.1 ± 0.0^a	16.7 ± 0.4^a	7.4 ± 0.7^b	6.2
WF6	65.2 ± 0.0^cd	2.2 ± 0.0^a	17.2 ± 0.3^a	6.6 ± 0.4^b	8.9

	C1	C2	FR3	FR6	IN3	IN6	OF3	OF6	WF3	WF6
*L 30**	49.2 ± 2.1^a	47.6 ± 1.7^ab	45.1 ± 2.6^c	42.9 ± 2.0^c	45.3 ± 2.7^bc	46.3 ± 3.5^c	46.6 ± 1.6^abc	48.8 ± 3.3^ab	46.9 ± 1.2^ab	47.6 ± 3.9^ab
*L 60**	53.1 ±1.9^a	48.1 ± 4.5^b	49.2 ± 1.2^ab	49.5 ± 1.7^ab	50.1 ± 2.9^ab	48.4 ± 2.5^b	47.5 ± 0.8^b	49.5 ± 1.0^ab	48.1 ± 0.9^b	50.6 ± 1.6^ab
*L 90**	54.5 ± 1.6^a	46.5 ± 0.6^cdef	44.1 ± 2.8^e	45.4 ± 1.3^de	51.8 ± 0.9^ab	47.3 ± 1.3^cde	45.8 ± 1.8^bcd	49.2 ± 2.3^ab	47.6 ± 0.5^cd	49.3 ± 1.2^bc
*a 30**	12.5 ± 1.6^ab	12.2 ± 1.4^b	14.5 ± 1.3^a	14.3 ± 1.6^ab	13.3 ± 1.5^ab	14.5 ± 1.3^a	14.6 ± 0.8^a	13.8 ± 2.1^ab	14.3 ± 0.8^ab	13.7 ± 2.0^ab
*a 60**	12.0 ± 1.8^b	12.6 ± 2.7^b	12.2 ± 0.2^b	12.5 ± 0.4^b	11.8 ± 0.7^b	12.5 ± 1.7^b	16.3 ± 0.6^a	11.6 ± 0.4^b	13.1 ± 0.4^b	13.2 ± 0.6^b
*a 90**	9.4 ± 0.4^d	12.2 ± 0.7^b	12.9 ± 1.2^ab	12.7 ± 0.4^ab	8.4 ± 0.8^d	9.9 ± 1.0^cd	14.3 ± 0.8^a	14.3 ± 1.4^bc	9.8 ± 0.9^cd	11.4 ± 0.5^bc
*b 30**	16.0 ± 0.4^bc	15.6 ± 1.1^c	16.7 ± 1.3^abc	15.9 ± 0.7^bc	15.4 ± 0.9^c	17.1 ± 1.0^ab	17.4 ± 1.1^a	17.7 ± 1.1^a	17.2 ± 0.6^ab	18.0 ± 1.0^a
*b 60**	16.1 ± 1.0^cd	15.0 ± 0.8^c	15.3 ± 0.3^d	15.3 ± 0.6^d	15.0 ± 0.5^d	15.5 ± 1.0^d	17.8 ± 0.3^ab	16.8 ± 0.2^bc	16.0 ± 0.5^d	18.4 ± 0.2^a
*b 90**	15.7 ± 0.7^abcd	15.3 ± 0.7^bcd	14.7 ± 0.7^d	15.1 ± 0.9^cd	13.1 ± 0.5^e	14.6 ± 0.5^d	16.8 ± 0.3^a	16.6 ± 0.6^ab	15.5 ± 0.4^d	16.3 ± 0.4^abc
pH 0	6.1 ± 0.3^a	6.1 ± 0.1^a	5.9 ± 0.1^ab	5.7 ± 0.2^ab	5.8 ± 0.2^ab	5.9 ± 0.1^ab	5.8 ± 0.1^ab	5.7 ± 0.1^b	5.8 ± 0.1^ab	5.7 ± 0.3^b
pH 90	6.1 ± 0.2^a	6.1 ± 0.1^a	6.1 ± 0.2^a	6.1 ± 0.2^a	6.1 ± 0.7^a	6.1 ± 0.2^a	6.2 ± 0.2^a	6.2 ± 0.2^a	6.1 ± 0.2^a	6.1 ± 0.2^a

Treatment	Cooking properties		Hardness (N)	Cohesiveness	Springiness	Chewiness (N cm^-1)
Treatment	Yield (%)	Diameter reduction (%)	Hardness (N)	Cohesiveness	Springiness	Chewiness (N cm^-1)
C1	62 ± 1^cd	34 ± 2^ab	39 ± 7^abc	0.9 ±0.0^abc	0.7 ± 0.1^a	24 ± 3^ab
C2	57 ± 2^e	37 ± 5^a	42 ± 6^ab	1.0 ± 0.1^a	0.7± 0.1^a	29 ± 3^a
FR3	59 ± 2^de	38 ± 5^a	32 ± 7^bcd	0.9 ± 0.1^abc	0.6 ± 0.1^a	13 ± 8^c
FR6	58 ± 3^de	30 ± 4^bc	34 ± 5^bcd	0.9 ± 0.1^abc	0.7 ± 0.1^a	17 ± 7^bc
IN3	59 ± 3^de	37 ± 5^a	27 ± 4^d	0.9 ±0.1^ab	0.6 ± 0.1^a	14 ± 4^c
IN6	58 ± 2^e	29 ± 3^bc	29 ± 6^cd	0.9 ± 0.0^abc	0.6 ± 0.1^a	14 ± 4^c
OF3	63 ± 3^bc	28 ± 3^bc	32 ± 6^bcd	0.8 ± 0.1^cd	0.6 ± 0.8^a	16 ± 2^bc
OF6	73 ± 3^a	20 ± 3^de	39 ± 7^abc	0.7 ± 0.0^e	0.6 ± 0.0^a	17 ± 3^bc
WF3	67 ± 2^b	25 ± 3^cd	42 ± 5^ab	0.9 ± 0.1^bcd	0.6 ± 0.2^a	20 ± 6^abc
WF6	75 ± 3^a	14 ± 2^e	45 ± 7^a	0.8 ± 0.1^e	0.7 ± 0.0^a	22 ± 4^abc

Treatment	0 Day	30 Days	60 Days	90 Days
C1	0.2 ± 0.1^a	0.6 ± 0.0^a	0.7 ± 0.1^a	0.9 ± 0.0^a
C2	0.2 ± 0.0^a	0.1 ± 0.0^b	0.2 ± 0.0^b	0.1 ± 0.0^c
FR3	0.2 ± 0.0^a	0.2 ± 0.0^b	0.2 ± 0.0^b	0.2 ± 0.1^c
FR6	0.2 ± 0.0^a	0.1 ± 0.0^b	0.2 ± 0.0^b	0.1 ± 0.0^c
IN3	0.2 ± 0.0^a	0.1 ± 0.0^b	0.2 ± 0.0^b	0.1 ± 0.0^c
IN6	0.2 ± 0.0^a	0.1 ± 0.0^b	0.1 ± 0.0^b	0.1 ± 0.0^c
OF3	0.2 ± 0.1^a	0.1 ± 0.0^b	0.1 ± 0.0^b	0.4 ± 0.0^b
OF6	0.1 ± 0.0^a	0.1 ± 0.0^b	0.2 ± 0.0^b	0.4 ± 0.1^b
WF3	0.2 ± 0.1^a	0.1 ± 0.0^b	0.1 ± 0.0^b	0.4 ± 0.0^b
WF6	0.1 ± 0.0^a	0.2 ± 0.0^b	0.1 ± 0.0^b	0.4 ± 0.1^b

Treatments	Color	Taste	Texture	Overall acceptance
C1	6.6 ± 1.9^ab	6.2 ± 2.1^ab	6.5 ± 2.0^ab	6.3 ± 2.0^abc
C2	7.2 ± 1.3^ab	6.8 ± 1.4^a	7.1 ± 1.6^a	7.0 ± 1.3^a
FR3	6.9 ± 1.8^ab	6.7 ± 1.8^a	6.9 ± 1.7^a	6.8 ± 1.7^ab
FR6	6.5 ± 1.8^ab	6.7 ± 1.8^a	6.8 ± 1.8^ab	6.7 ± 1.5^ab
IN3	7.0 ± 1.7^ab	6.8 ± 1.6^a	6.8 ± 1.7^ab	6.7 ± 1.6^ab
IN6	7.3 ± 1.5^a	7.0 ± 1.6^a	7.2 ± 1.5^a	7.0 ± 1.4^a
OF3	6.8 ± 1.6^ab	6.2 ± 1.9^ab	5.9 ± 1.5^bc	6.0 ± 1.9^bcd
OF6	5.6 ± 1.9^c	5.4 ± 2.0^b	4.8 ± 2.0^d	5.2 ± 1.8^d
WF3	6.3 ± 1.9^bc	6.3 ± 1.8^ab	6.0 ± 2.0^bc	6.1 ± 1.8^abc
WF6	5.5 ± 2.1^c	6.2 ± 1.9^ab	5.2 ± 2.2^cd	5.6 ± 1.9^cd

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[1] * Corresponding author: andreasb@ibilce.unesp.br