title: The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger.
abstract: This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low-fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.
authors.affiliation: Ankara University, Engineering Faculty, Department of Food Engineering, 06110, Dis¸kapi Ankara/Turkey.
authors.forename: Eda Demirok
authors.initials: ED
authors.lastname: Soncu
authors.affiliation: Ankara University, Engineering Faculty, Department of Food Engineering, 06110, Dis¸kapi Ankara/Turkey.
authors.forename: Nuray
authors.initials: N
authors.lastname: Kolsarıcı
authors.affiliation: Republic of Turkey Ministry of Food, Agriculture and Livestock, Erzurum Provincial Directorates, 25100, Erzurum/Turkey.
authors.forename: Neslihan
authors.initials: N
authors.lastname: Çiçek
authors.affiliation: Federation of Food and Drink Industry Associations of Turkey, 06680, Ankara/Turkey.
authors.forename: Görsen Salman
authors.initials: GS
authors.lastname: Öztürk
authors.affiliation: Abant Izzet Baysal University, Engineering and Architecture Faculty, Department of Food Engineering, 14280, Bolu/Turkey.
authors.forename: Ilker T
authors.initials: IT
authors.lastname: Akoğlu
authors.affiliation: Ordu University, Agriculture Faculty, Biometry and Genetics Unit, 52200, Ordu/Turkey.
authors.forename: Yeliz Kaşko
authors.initials: YK
authors.lastname: Arıcı
keywords: dietary fiber; fast food products; functional foods; meat products; nutrition