The chemical composition, phenolic compounds and antioxidant activity of Gum Arabic (GA) were studied, as were physical, chemical, cooking and sensory properties of low-fat beef burger manufactured by replacing its fat content with different levels (0.0, 5, 10, 15 and 20%) of GA. The results of chemical composition of GA indicated that the total dietary fiber was the major compound (89.89%) and the other components were minor such as protein (2.02%), ash (3.99%), and ether extract (4.10%). The present study showed that antioxidant activity of GA extracted by water (73.30%) was higher than extracted by ethanol (70.87%). All chemical compositions (moisture, fiber, protein, ash and total carbohydrate contents) of uncooked and cooked low-fat beef burger manufactured by replacing its fat content with different levels of GA were increased, except ether extract content was decreased. However, replacing process increased (P ≤ 0.05) significantly of both water holding capacity and feder value, it was decreased (P ≤ 0.05) significantly of plasticity, protein water coefficient and protein-water-fat coefficient of low-fat beef burger. Cooking properties were affected by replacing fat with GA whereas, cooking yield was increased (P ≤ 0.05), and on the other side cooking loss, shrinkage and diameter reduction were significantly (P ≤ 0.05) decreased. Sensory evaluation of low-fat beef burger showed the level replacement 5 and 10% of GA produced beef burger similar with control with little changes also 15 and 20% replacement gave a fair low-fat beef burger.
Sayed, M. E., Bakr, A., Gaafar, A., Ismaiel, A. I., & Salem, M. M. (2020). PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER. Menoufia Journal of Food and Dairy Sciences, 5(3), 17-33. doi: 10.21608/mjfds.2020.170550
MLA
M.E. El- Sayed; A.S. Bakr; A.M. Gaafar; Awatef I. Ismaiel; M. M. Salem. "PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER", Menoufia Journal of Food and Dairy Sciences, 5, 3, 2020, 17-33. doi: 10.21608/mjfds.2020.170550
HARVARD
Sayed, M. E., Bakr, A., Gaafar, A., Ismaiel, A. I., Salem, M. M. (2020). 'PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER', Menoufia Journal of Food and Dairy Sciences, 5(3), pp. 17-33. doi: 10.21608/mjfds.2020.170550
VANCOUVER
Sayed, M. E., Bakr, A., Gaafar, A., Ismaiel, A. I., Salem, M. M. PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER. Menoufia Journal of Food and Dairy Sciences, 2020; 5(3): 17-33. doi: 10.21608/mjfds.2020.170550
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