Efficacy of lemon albedo as fat replacer for development of ultra low fat chicken patties

Commercial chicken patties contain high fat, which could affect consumers’ health. Jackfruit (Artocarpus heterophyllus) and breadfruit (Artocarpus altilis) may have the potential to be used as the fat replacer in the chicken patties. This study aimed to evaluate the low-fat chicken patties produced by replacing the fat with jackfruit (JF) or breadfruit (BF) at 0% (control), 50% and 100%. The samples were analysed in terms of water holding capacity (WHC), cooking yield (CY), proximate analysis, colour, texture properties, and sensory parameters. Both BF and JF showed higher value (p<0.05) for WHC, moisture content and protein compared to the control. BF (100%) and JF (100%) were recorded of having significantly reduced fat (p<0.05) at 1.80% and 2.23%, respectively. BF showed higher L*(lightness) and b*(yellowness) values significantly (p<0.05) compared to the control. Not many significant differences (p>0.05) between the control and newly formulated chicken patties texture based on the hardness, cohesiveness, and chewiness recorded, proving that BF and JF did not affect the patties texture. Overall, the sensory evaluation of BF (100%) was preferred by the consumer in terms of appearance, texture, flavour, juiciness, and aroma. Thus, BF (100%) can be considered as the best fat replacer in this study.

Download Full-text

Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

Food Science & Nutrition ◽

10.1002/fsn3.1988 ◽

2021 ◽

Author(s):

Anam Khalid ◽

Muhammad Sohaib ◽

Muhammad Tahir Nadeem ◽

Farhan Saeed ◽

Ali Imran ◽

...

Keyword(s):

Wheat Bran ◽

Wheat Germ ◽

Wheat Germ Oil ◽

Low Fat ◽

Fat Replacer ◽

Beef Patties

Download Full-text

Impact of Xanthan Gum as Fat Replacer on Characteristics of Low Fat Kariesh Cheese

International Journal of Dairy Science ◽

10.3923/ijds.2016.106.113 ◽

2016 ◽

Vol 11 (3) ◽

pp. 106-113

Author(s):

H.A. Murad ◽

Sahar H. Mohamed ◽

Asmaa G. Abu-El- Khair ◽

E.A. Azab ◽

Maha A. Khalil

Keyword(s):

Xanthan Gum ◽

Low Fat ◽

Fat Replacer

Download Full-text

The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2015.35.3.370 ◽

2015 ◽

Vol 35 (3) ◽

pp. 370-381 ◽

Cited By ~ 4

Author(s):

Eda Demirok Soncu ◽

Nuray Kolsarici ◽

Neslihan Cicek ◽

Gorsen Salman Ozturk ◽

Ilker T. Akoglu ◽

...

Keyword(s):

Low Fat ◽

Comparative Effect ◽

Fat Replacer ◽

Organoleptic Quality ◽

Physico Chemical

Download Full-text

Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer

International Journal of Food Properties ◽

10.1080/10942912.2017.1336721 ◽

2017 ◽

Vol 20 (sup1) ◽

pp. S1132-S1144 ◽

Cited By ~ 7

Author(s):

Yogesh Kumar ◽

S. K. Tyagi ◽

R. K. Vishwakarma ◽

Anu Kalia

Keyword(s):

Rheological Properties ◽

Low Fat ◽

Fat Replacer ◽

Meat Emulsion ◽

Dynamic Rheological Properties ◽

Aloe Gel

Download Full-text

Fortification of low-fat chicken meat patties with calcium, vitamin E and vitamin C

Nutrition & Food Science ◽

10.1108/nfs-04-2015-0042 ◽

2015 ◽

Vol 45 (5) ◽

pp. 688-702 ◽

Cited By ~ 1

Author(s):

Nitin Mehta ◽

B . D. Sharma ◽

R. R. Kumar ◽

Pavan Kumar ◽

Om Prakash Malav ◽

...

Keyword(s):

Ascorbic Acid ◽

Vitamin E ◽

Vitamin C ◽

Calcium Lactate ◽

Low Fat ◽

Content Type ◽

Physico Chemical ◽

Chicken Meat Patties ◽

Sensory Parameters ◽

Chicken Patties

Purpose – The purpose of this study is to develop a chicken product that could supply calcium, vitamin E and vitamin C together with high sensory acceptability. The present study was envisaged to develop low-fat chicken patties fortified with calcium, vitamin E and vitamin C without any adverse effects on sensory attributes. Design/methodology/approach – Three different levels of calcium lactate as a source of calcium viz. 1.5, 1.75 and 2.0 per cent, α-tocopherol acetate for vitamin E at 0.019, 0.023 and 0.029 per cent and ascorbic acid for vitamin C at 0.09, 0.12 and 0.15 per cent in low-fat chicken meat patties were tried and the optimum level was standardized based on physico-chemical, proximate and sensory parameters. Findings – The calcium lactate at 1.75 per cent, α-tocopherol acetate at 0.029 per cent and ascorbic acid at 0.15 per cent were found to be optimum on the basis of proximate, physico-chemical and sensory parameters. The textural attributes of the standardized product was comparable to that of the control. The a*, b* and Chroma values for the low-fat chicken patties fortified with calcium, α-tocopherol and ascorbic acid were significantly higher (p < 0.01) than that of the control. The calcium and ascorbic acid concentration of the standardized product was significantly higher (p < 0.01) than that of the control. Originality/value – The levels in the fortified product were found to be suitable to achieve a 20 per cent RDA of calcium and almost a complete RDA for vitamin C. The research findings demonstrated the development of a single-designer chicken product rich in calcium, vitamin C and vitamin E.

Download Full-text

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

Foods ◽

10.3390/foods9081057 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1057 ◽

Cited By ~ 2

Author(s):

Carmine Summo ◽

Davide De Angelis ◽

Graziana Difonzo ◽

Francesco Caponio ◽

Antonella Pasqualone

Keyword(s):

Lipid Content ◽

Daily Intake ◽

Consumer Preference ◽

Nutritional Composition ◽

Low Fat ◽

Beta Glucan ◽

Fat Replacer ◽

Beta Glucans ◽

High Beta ◽

Cooking Yield

Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered: 50% (T1) and 100% (T2). The nutritional composition, cooking yield, textural properties, color characteristics and consumer preference were evaluated, in comparison with a burger without fat replacer (CTRL). After cooking, T2 burger showed a significant increase in the cooking yield and a very low lipid content (3.48 g 100 g−1) as well as a level of beta-glucans per single portion (2.96 g 100 g−1) near the recommended daily intake. In T1 burger, the decrease of lipid content was mitigated during the cooking process, because the beta-glucans added had a fat-retaining effect. Compared to CTRL, replacing fat led to a softer texture of cooked burgers evaluated by Texture Profile Analysis. The differences in color, significant in raw burgers, were smoothed with cooking. The consumer evaluation, carried out according to the duo-trio test, highlighted significant differences between CTRL and T2 burgers in terms of odor, taste, color and texture. The consumers expressed a higher preference for the T2 burger, probably due to its softer texture and greater juiciness.

Download Full-text