Functional and quality attributes of beef burgers fortified by brown linseed powder | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 12 No. 1 (2022): January 2022 / 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 Downloads [Abstract] [Full Article] Published 2022-01-10 Issue Vol. 12 No. 1 (2022): January 2022 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com