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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 12 No. 1 (2022): January 2022
				
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									Research Articles
							
		



	
		  	 

		
	
		Functional and quality attributes of beef burgers fortified by brown linseed powder
	


	
	
		

							
					Authors

						
							
								Sara Basiri
							
																																		
	
							
								Mohamamd Hashem Yousefi
							
																																		
	
							
								Seyed Shahram Shekarforoush
							
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v12i1.855
						
					
				
			

						
										
					Abstract

					Background: Beef burgers are a popular food all over the world. However, the high amounts of fat, low fiber, and frying process can cause concerns for consumers. In this study, the ability to replace some components of the burger formulation with brown linseed powder as a natural fiber has been investigated. 
Methods: The brown linseed at different concentrations (3, 4, and 5%) was added to the burger formulation, and its effect on the chemical, physical, nutritional, and sensory properties of raw and fried burgers were analyzed.
Results: Linseed powder increased the protein and fat content and decreased the moisture of the raw burgers and fat absorption after frying. It also increased the ω3, ω6, and ω9 level; increased the PUFA/SFA ratio; and reduced the ω6:ω3 fraction. Improving the cooking yield and water holding capacity were other benefits of this fortification. The linseed did not change the texture and sensory properties of burgers, but it improved the flavor and general acceptance.
Conclusions: Adding the linseed powder to the beef burger formulation is a good way for improving the yield and simultaneously improving the physicochemical property and nutritional value of the beef burger.
 
Keywords: Linseed powder, Beef burger, Fortification, Omega-3, Quality

				
			
			

						
																																	
						
		


		

						
										
					
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						Published
					

					
																			2022-01-10
																	

				
							

			
						
										

											
							
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									Vol. 12 No. 1 (2022): January 2022
								
							

						
					
											
							
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								Research Articles
							

						
					
									

			
						
										
					
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