THE IMPACT OF PARTIAL-FAT SUBSTITUTIONS WITH DOUM (HYPHAENETHEBAICA) DREGS ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES.

The present investigation aimed to evaluate the impact of partial substitution of kidney fat (10, 20, 30, 40 and 50%) with equal amounts of doum dregs on the quality attributes of beef patties. Doum dregs contain mainly crude fiber (59.6 g/100 g DM) followed by the total carbohydrate content (35.0 g/100 g DM). Water and fat absorption capacities of doum dregs were 2.07 g and 2.51 mL/g of the sample, respectively. Raw and cooked beef patties formulated with different levels of doum dregs had significantly (p ≤ 0.05) higher moisture, ash, fiber and carbohydrate contents as compared to control samples (Without doum dregs incorporation). Both cooked and uncooked beef patties manufactured with 10% doum dregs had the lowest content of fat 8.02 and 8.08%, respectively. The lowest energy contents were observed for both uncooked (150.60 kcal/100g) and cooked (179.0 kcal/100g) beef patties supplemented with 10% of doum dregs. Reductions in cholesterol content in cooked burgers supplemented with various levels of doum dregs varied from 8.42 to 33.48%. Significant(p ≤ 0.05) improvements in cooking properties were observed for beef patties incorporated with doum dregs. Sensory evaluation results indicate that the highest overall acceptability scores were recorded for those samples formulated with 2, 4 and 6% of doum dregs. [ABSTRACT FROM AUTHOR]