Low‐fat beef burgers containing fructooligosaccharides: Physicochemical properties, cooking characteristics, and sensory evaluation

This study aimed to produce burgers using fructooligosaccharides (FOS) as a substitute for animal fat. Four treatments (T1—control; T2—with 50% fat reduction; T3—with 50% fat reduction + 5% FOS; T4—with 50% fat reduction + 10% FOS) were produced. For the proximate composition, T4 had the lowest mois...

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Bibliographic Details
Published in:Journal of food processing and preservation 2020-09, Vol.44 (9), p.n/a
Main Authors: Alves, Renata de Araújo, Sousa, Antonia Mayara Brilhante, Madeira, David Samuel Silva, Santos, Ronária Moura, Pereira, Ana Lucia Fernandes, Lemos, Tatiana de Oliveira, Abreu, Virgínia Kelly Gonçalves
Format: Article
Language:English
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Summary:This study aimed to produce burgers using fructooligosaccharides (FOS) as a substitute for animal fat. Four treatments (T1—control; T2—with 50% fat reduction; T3—with 50% fat reduction + 5% FOS; T4—with 50% fat reduction + 10% FOS) were produced. For the proximate composition, T4 had the lowest moisture. For lipids, the fat reduced treatments (T2, T3, and T4) differed of T1. For lipid oxidation, T3 and T4 had highest (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.14649