Evaluation of Inulin as a fat replacer in meat burger

Document Type : Original Article


Department of Food Technology, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo,12622, Egypt


The meat industry's challenge is developing healthful, low-fat meat products without affecting their textural properties. Inulin was used at different ratios as a fat replacer in the burger to reduce the probability of the fat risk on the consumer. Burger samples were prepared as a control sample containing 15% fat, low-fat beef burger containing 10% Inulin, 15% Inulin, and 15% Inulin + 5 % fat. All samples were evaluated chemically and physically. The obtained results showed slight differences in all the chemical components except fat, where the addition of inulin in beef burgers decreased the burger fat to reach 6.04, 4.74, and 7.50% in burgers of 10, 15% inulin, and 15% inulin + 5% fat, respectively. Also, Inulin in beef burger formulation caused higher water holding capacity, reaching 63 and 50% with 15% inulin or 15% inulin + 5% fat. The highest redness value (a*) was found in control samples of fresh or stored burgers compared to the burger of 15% inulin, while there was no significant difference in redness values between the control sample and the burger of 10% inulin. Texture profile analysis indicated that the maximum force required to compress the sample (hardness) was decreased as the addition of inulin to the burger increased after storage. Fat replacement with inulin in beef burgers showed no significant effect before or after storage in Deformation at Hardness, Adhesive Force, Resilience, Stringiness Length, Cohesiveness, and Springiness. Gumminess and chewiness declined as the addition of inulin increased. There was no significant effect on adhesiveness and stringiness Length in the formulated burger with inulin in cooked beef burger before or after storage.


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