Impact of using red kidney bean powder as a fat replacer on beef burger quality

Abstract EN

The current research aimed to evaluate the effect of using red kidney bean powder (RKBP) into beef burger formula as a substitution of fat on the chemical, physiochemical, microbiological and sensory characteristics of beef burger patties during frozen storage periods for 60 days.

Also, the impact of RKBP on the oxidative stability of manufactured burgers was studied.

Fat was partly substituted with different levels of RKBP (2.5, 5, 7.5 and 10% ), it was found that 5% was the best for overall acceptance, so this percentage was applied in different measurements.

The finding revealed that the RKBP contained high protein, ash and fibers contents, where the values were 26.78, 4.25and 6.79 g/100g, respectively.

Therefore, the content of the burger increased after adding RKBP of protein, ash and fiber, but it contained lower values of fat and calories compared to the control samples.

Moreover, it was found that RKBP is rich in phenolic compounds, flavonoids and DPPH% (3.54 mg GAE/g dw, 3.25 mg CE/g dw and 13.97% , respectively).

Also, The addition of RKBP to the beef burger improved cooking properties such as raise of water holding capacity (WHC), reduce of cooking loss and shrinkage during cooking.