article · Journal of Food and Dairy Sciences
Date pits powder provides a rich source of dietary fibre and polyphenols that can serve as an effective animal fat replacer in beef burgers. Formulations replacing twenty-five, fifty, and seventy-five per cent of animal fat were evaluated for cooking quality, lipid oxidation, and sensory attributes. Incorporating the powder enhanced overall nutritional value and cooking performance, increasing cooking yield, fat retention, and moisture retention while reducing shrinkage and Feder number. Although the additive lowered lightness, redness, and yellowness values in both raw and cooked burgers relative to control samples, the high polyphenol content notably enhanced stability against lipid oxidation. Furthermore, substituting animal fat with date pits powder caused no negative effects on the sensory properties of the burgers.
Consumers and food producers increasingly seek healthier processed meats with lower animal fat content. Incorporating date pits powder provides a functional way to lower fat while simultaneously adding natural antioxidants and dietary fibre. This approach maintains product juiciness, prevents lipid spoilage, and reduces cooking loss without compromising the sensory appeal expected by consumers.
This research is of interest to commercial meat processors and functional food ingredient manufacturers looking to develop reduced-fat processed beef products. The work represents an applied and tested formulation stage, having demonstrated physical and sensory viability at substitution rates up to seventy-five per cent. Scaling up would require further evaluation, as industrial processing parameters and regulatory requirements are not addressed in the abstract.
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Date pits powder is considered as a rich source of fiber and polyphones. So, this research was carried out to assess the quality properties of reduced- fat burger as influenced with date pits powder. The prepared burger samples contained date pits powder as fat replacer with substitution ratio of 25, 50 and 75% of animal fat. Cooking quality, lipid oxidation, and sensory evaluation were measured in burger samples. The results revealed that adding date pits powder lead to an improvement in burger nutritional value and cooking properties. In burger contained date pits powder, there was an increment in cooking yield, fat retention, and moisture retention meanwhile, shrinkage and Feder number were decreased. In addition, raw and cooked beef burger contained date pits powder as a fat replacer sample had lower L*, a* and b* values than the control. Beef burger contained date pits powder contained high percentages of polyphenols so it was more stable against lipid oxidation. Adding date pits powder to burger as a fat replacer does not cause any negative effects on its sensory properties.
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DOI: 10.21608/jfds.2018.35225
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