Characteristics of beef burger as influenced by various types of lemon albedo.

摘要

Albedo is a cellulose-rich material from citrus peel, and a potential source of dietary fibre. The effects of 0%, 2.5%, 5%, and 7.5% of lemon albedo (raw, cooked, blanched, and dried raw albedo) on the chemical properties, colour, texture, sensory properties, and acceptability of cooked beef burgers are described. Albedo reduced cooking losses, improved beef-burger nutritional value, and cooked burgers were generally as acceptable as the controls, suggesting that the material is a potential alternative to conventional fillers in meat products.