Influence of oat β‐glucan and canola oil addition on the physico‐chemical properties of low‐fat beef burgers

摘要

The aim of this study was to develop an innovative low‐fat beef burgers with canolaoil and oat β‐glucan in order to substitute tallow and evaluate the influence of thatparticular modification on physico‐chemical parameters and consumers’ acceptance.According to the results, replacing 40% of tallow with canola oil and 4% of burger fatswith 30% oat β‐glucan concentrate is technologically feasible for the low‐fat beefburgers production. Results showed that replacement of tallow by oil and β‐glucaninfluence on cholesterol level reduction and increase in WHC value of product.Tallow replacement by canola oil and β‐glucan has no influence on most of textureparameters but changes the volatile compounds profile of product. Consumers acceptsensory parameters of low‐fat beef burgers with oil and β‐glucan. In conclusion,tallow replacement by canola oil and β‐glucan concentrate has a positive influence onthe pro‐health and technological properties of low‐fat beef burgers.