Chemical, Physical and Sensory Evaluation of Low Fat Beef Burger with Carboxymethyl Cellulose Produced From Rice and Wheat Bran

Abstract

This investigation was carried out to study the possibility of produce of carboxymethyl cellulose (CMC) from rice and wheat bran and used as fat replacers in preparing low fat beef burger was added by substitution of fat at levels of 1.0,1.5 and 2.0%. Characterizations of CMC were analyzing by the spectra of FTIR, Degree of substitution (DS), water holding capacity, oil holding capacity and swelling capacity. Furthermore, gross chemical composition, physical properties, cooking characteristics of beef burger were determined. Results indicated that, Rice bran had significantly the highest content of crude protein , ether extract and cellulose content compared with wheat bran on contrast, wheat bran had a significantly higher percentage of ash , total carbohydrate and hemicellulose ( 11.91, 60.48and 49.85% , respectively) than that of rice bran. The CMC%, Degree of substitution (DS), water holding capacity, oil holding capacity and swelling capacity of CMC produced from rice bran are significantly higher than that of wheat bran. addition to, CMC increase the amount of moisture, carbohydrates and crude fiber and decrease the amount of fat in compare with control beef burger sample. Statistical analysis for physical properties indicated that there were a significant differences in both shrinkage and diameter reduction, while no differences were observed in Texture Profile Analysis( TPA) for beef burger formulas prepared with CMC compared with control beef burger. So this research suggests that CMC is effective in improving physical, chemical and functional properties of beef burger.