Effects of adding watermelon rind powder as a fiber source on the physicochemical and sensory properties of Hamburger
Watermelon rind powder on Hamburger properties
Subject Areas : Shelf Life of Food Products and Agricultural Productions
Nahid Najafi 1 , Alireza Rahman 2 , Fatemeh Hosseinmardi 3
1 - MSc, Department of Food Science and Technology, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran
2 - Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran
3 - Instructor, Department of Food Science and Technology, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran
Keywords: Burger, Physicochemical properties, Fiber, Watermelon peel powder, Foodstuffs,
Abstract :
Fiber is a beneficial nutrient for improving the functioning of the digestive system and the process of food digestion. Insufficient intake or lack of fiber in the diet may lead to digestive problems such as constipation and bloating. Fiber deficiency can also manifest as increased blood cholesterol levels and fluctuations in blood sugar levels. Given that meat is poor in fiber content, this study investigated the effects of using watermelon rind flour as a fiber source on the rheological, textural, and physicochemical properties of hamburgers. The results of the present research indicated that utilizing watermelon rind powder as a dietary fiber source can be incorporated into hamburger formulations, thus producing new products with significant nutritional value and acceptable textural and sensory properties. The incorporation of watermelon rind flour in the hamburger formulation significantly reduced the protein and fat content in hamburger samples and decreased their ash content. Additionally, it had no significant effect on the product's moisture content (p ≤ 0.05). Comparison of the mean data results showed that adding watermelon rind flour significantly increased the hardness and chewiness parameters of the produced samples. Analysis of variance results indicated that adding watermelon rind flour significantly reduced the cooking shrinkage percentage, decreased the diameter, and increased the thickness of the product compared to the control sample. Moreover, at the 12 percent level, it caused an increase in the product's cooking loss. The results from data comparison showed that with increasing substitution levels, except for appearance, the sensory properties scores significantly decreased. According to the data analysis results, the addition of watermelon rind flour to hamburger samples caused a significant increase in the pH compared to the control sample. This increase was considered significant. Based on the obtained results, the treatment containing 8 percent watermelon rind powder was identified as the superior treatment.
1. Smith NW, Fletcher AJ, Hill JP, McNabb WC. Modeling the Contribution of Meat to Global Nutrient Availability. Frontiers in Nutrition. 2022;9(1):1-16.
2. Katz DL. Knowing Well, Being Well: well-being born of understanding: Where’s the Beef? At the Juncture of Flora, Fauna, and Food. American Journal of Health Promotion. 2022;36(5):894-900.
3. Murimi M. What is the Place of Beef in a Healthful Sustainable Homo sapiens Diet? American Journal of Health Promotion. 2022;36(5):898-900.
4. Ali S, Alsayeqh AF. Review of major meat-borne zoonotic bacterial pathogens. Frontiers in Public Health. 2022;10(1):1-15.
5. Xie Y, Ma Y, Cai L, Jiang S, Li C. Reconsidering Meat Intake and Human Health: A Review of Current Research. Molecular Nutrition & Food Research. 2022;66(9):2101066.
6. Namir M, Siliha H, Ramadan MF. Fiber pectin from tomato pomace: characteristics, functional properties and application in low-fat beef burger. Journal of Food Measurement and Characterization. 2015;9(3):305-12.
7. Liu J-G, Yang X-J, Geng L-L, Fan Y-R, Yan X-Z. Fundamental analysis of the time fractional coupled Burgers-type equations. Journal of Geometry and Physics. 2021;169(1):104334.
8. Rahman A, Alaei M, Salehifar M. The Effect of Partial Fat Replacement by Amaranth Flour on the Physicochemical, Sensory and Textural Properties of Low-Fat Burgers. Food Engineering Research. 2023;22(1):67-80.
9. Bis-Souza CV, Henck JMM, Barretto ACDS. Performance of low-fat beef burger with added soluble and insoluble dietary fibers. Food Science and Technology. 2018;38(3):522-9.
10. Domínguez R, Pateiro M, Purriños L, Munekata PES, Lorenzo JM. 2 - Necessary considerations for sensory evaluation of meat products: Quality indicators of meat products. In: Lorenzo JM, Pateiro M, Saldaña E, Munekata PES, editors. Sensory Analysis for the Development of Meat Products: Woodhead Publishing; 2022. p. 31-50.
11. Ibrahium M, Hegazy A, El-Waseif M. Effect of replacing beef fat with flaxseed oil and rice bran on nutritional quality criteria of beef burger patties. Sciences. 2015;5(03):645-55.
12. Grasso S, Rondoni A, Bari R, Smith R, Mansilla N. Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers. Food Quality and Preference. 2022;96(1):104417.
13. Badr S, El-Waseif M. Influence of caper (Capparis spinosa L) seeds powder addition as source of bioactive phytochemicals on quality attributes and shelf life extension of beef burger patties. Middle East J Agric Res. 2017;6(4):1243-1.
14. Hegazy A, Hegazy A. Influence of using fenugreek seed flour as antioxidant and antimicrobial agent in the manufacturing of beef burger with emphasis on frozen storage stability. World Journal of Agricultural Sciences. 2011;7(4):391-9.
15. Serdaroğlu M, Yıldız-Turp G, Abrodímov K. Quality of low-fat meatballs containing legume flours as extenders. Meat Science. 2005;70(1):99-105.
16. Sharaf A, Ebrahium M, Ammar M, El-Ghany M. Influence of using moringa meal flour as meat extender on quality characteristics of beef burger patties during frozen storage. World Journal of Dairy & Food Sciences. 2009;4(1):32-40.
17. Ho L-H, Che Dahri N. Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles. CyTA-Journal of Food. 2016;14(3):465-72.
18. Jokar A, Nasab AH, Ghanaatzade L, Farahnaky A, Hosseini M. Using germinated pinto bean flour instead of wheat flour in producing sausage. Iranian Journal of Nutrition Sciences & Food Technology. 2012;7(1):111-8.
19. Gök V, Akkaya L, Obuz E, Bulut S. Effect of ground poppy seed as a fat replacer on meat burgers. Meat Science. 2011;89(4):400-4.
20. Ammar M. Influence of using mustard flour as extender on quality attributes of beef burger patties. World Journal of Agricultural Sciences. 2012;8(1):55-61.
21. Naknaen P, Itthisoponkul T, Sondee A, Angsombat N. Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making. Food Science and Biotechnology. 2016;25(1):415-24.
22. Ponsingh R, Babu RN, Ruban SW, Rao VA. Value added buffalo meat sausage with potato flour as binder. Buffalo Bulletin 2010;29(2):121-8.
23. Dzudie T, Scher J, Hardy J. Common bean flour as an extender in beef sausages. Journal of food engineering. 2002;52(2):143-7.
24. Alakali J, Irtwange S, Mzer M. Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour. Meat science. 2010;85(2):215-23.
25. Turhan S, Sagir I, Ustun NS. Utilization of hazelnut pellicle in low-fat beef burgers. Meat Science. 2005;71(2):312-6.
26. Al-Sayed HM, Ahmed AR. Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake. Annals of Agricultural Sciences. 2013;58(1):83-95.
27. Huang S, Shiau C, Liu T, Chu C, Hwang D-F. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat science. 2005;70(4):613-9.
28. Choe J-H, Kim H-Y, Lee J-M, Kim Y-J, Kim C-J. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat science. 2013;93(4):849-54.
29. Yang H-S, Choi S-G, Jeon J-T, Park G-B, Joo S-T. Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat science. 2007;75(2):283-9.
30. López-Vargas JH, Fernández-López J, Pérez-Álvarez JÁ, Viuda-Martos M. Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Meat science. 2014;97(2):270-6.
31. Soltanizadeh N, Ghiasi-Esfahani H. Qualitative improvement of low meat beef burger using Aloe vera. Meat science. 2015;99(1):75-80.
32. Vidal AR, Prestes RC. Effects of Addition of Wheat Fiber on Color and pH of Hamburger. Journal of Health Sciences. 2014;16(3):1-14.
