Low-fat beef burgers containing fructooligosaccharides: Physicochemical properties, cooking characteristics, and sensory evaluation

摘要

This study aimed to produce burgers using fructooligosaccharides (FOS) as a substitute for animal fat. Four treatments (T1-control; T2-with 50% fat reduction; T3- with 50% fat reduction + 5% FOS; T4-with 50% fat reduction + 10% FOS) were produced. For the proximate composition, T4 had the lowest moisture. For lipids, the fat reduced treatments (T2, T3, and T4) differed of T1. For lipid oxidation, T3 and T4 had highest (p ＜.05) values than T1. For the cooking characteristics, T4 had the highest yield and the lowest cooking loss. Before cooking, the redness of T3 differed from the other treatments. After cooking, the burgers of T4 had lower lightness than those of T1. Although flavor acceptance and overall liking reduced with the FOS, the scores remained within the acceptance region. Therefore, FOS is an alternative for the fat replacement in burgers.