article · LWT
Composite gels produced from date seed soluble dietary fibre and gelatin can serve as functional fat replacers in low-fat beef burgers. Evaluated against burgers containing ten and twenty percent fat, the composite gels exhibited beneficial swelling ratios, water-holding capacity, freeze-thaw stability, and textural properties. Incorporating these gels into burger formulations altered the product chemical makeup by raising levels of moisture, ash, protein, sodium, and calcium. The gels also altered colour parameters, specifically brightness, redness, and yellowness. In terms of texture, the gels softened the burgers, modified chewiness, and increased springiness. Overall, the interpenetrating polymer network gels successfully substituted fat in meat processing, demonstrating potential to improve nutritional profiles while maintaining functional and sensory qualities.
High dietary fat intake is linked to health concerns, driving interest in healthier meat products. Date seeds are an agricultural by-product, but their soluble dietary fibre can be combined with gelatin to create effective fat replacers. This approach allows food processors to lower fat content in beef burgers while boosting essential minerals and protein without sacrificing key physical and sensory characteristics.
This work demonstrates an applied, laboratory-tested method for formulating low-fat meat products. Food manufacturers and meat processing companies could utilise date seed fibre and gelatin composite gels as functional fat replacers in burgers and related processed meats. While the ingredients were successfully tested in burger preparation, scaling up the extraction of date seed fibre and testing industrial processing conditions would be required to advance beyond early product development.
AI-generated from the published abstract. Always read the original work before citing.
New forms of composite gels were generated from date seed soluble dietary fiber (SDF) and gelatin. Gelatin-SDF gels' mechanical and functional characteristics were investigated. These gels were used to make low-fat hamburgers. In comparison to control groups (10% and 20% fats), the impact of the SDF-gelatin composite gels on chemical composition, technical parameters, and textural and sensory characteristics was assessed. The results of textural analysis, swelling ratio, water-holding capacity, and freeze-thaw stability revealed that composite gels had the potential to provide unique functional gels, which is beneficial for formula product development. The addition of composited gels raised the moisture, ash, protein, Na, and Ca content of the burger. Furthermore, the composited gels had a significant influence on the L*(brightness), a*(redness), and b*(yellowness) parameters of the hamburger. The composited gels softened and chewed the burger while increasing its springiness. Interpenetrating polymer network (IPN) gels made of SDF and gelatin were effectively used as a fat substitution in meat manufacturing with greater health advantages.
This page summarises published work. The authoritative version sits with the publisher.
DOI: 10.1016/j.lwt.2021.113051
Is something wrong with this record? Report it or request removal.
Discussion
Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.
No discussion yet. Open the first thread.
New to MARATTO™? Create a free account.
