Characteristics of Low‐fat Ground Beef Containing Texture‐modifying Ingredients

TLDR

Dietary fibers, starches, and Polydextrose® were incorporated unhydrated into 5 % and 10 % fat hamburgers to modify texture, with ingredient levels ranging from 0.5–4 % individually and 3.5–6 % total. Polydextrose, starch, and fiber treatments reduced cooking losses by 20–40 % and produced low‑fat patties with texture closer to 20 % fat controls, though slightly less juicy and with modestly lower beef flavor intensity.

Abstract

ABSTRACT Dietary fibers, starches, and Polydextrose® were incorporated unhydrated into 5 and 10% fat hamburger for texture modification and comparison to 5, 10, 20, and 30% fat controls. Levels for individual and total ingredients ranged from 0.5 to 4% and 3.5 to 6%, respectively. Treatments containing Polydextrose, starch, and fiber had cooking losses 20–40% less than controls. Patties containing three‐way combinations of ingredients were more similar to 20% fat controls for texture traits than were those containing 1 or 2 ingredients: Patties with ingredients had less oily coating of the mouth, but were less juicy than controls. Beef flavor intensity scores were reduced slightly for low‐fat patties with ingredients. Texture modification of low‐fat ground beef is possible with food‐grade ingredients.