New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation

Abstract

New forms of composite gels were generated from date seed soluble dietary fiber (SDF) and gelatin. Gelatin-SDF gels' mechanical and functional characteristics were investigated. These gels were used to make low-fat hamburgers. In comparison to control groups (10% and 20% fats), the impact of the SDF-gelatin composite gels on chemical composition, technical parameters, and textural and sensory characteristics was assessed. The results of textural analysis, swelling ratio, water-holding capacity, and freeze-thaw stability revealed that composite gels had the potential to provide unique functional gels, which is beneficial for formula product development. The addition of composited gels raised the moisture, ash, protein, Na, and Ca content of the burger. Furthermore, the composited gels had a significant influence on the L*(brightness), a*(redness), and b*(yellowness) parameters of the hamburger. The composited gels softened and chewed the burger while increasing its springiness. Interpenetrating polymer network (IPN) gels made of SDF and gelatin were effectively used as a fat substitution in meat manufacturing with greater health advantages.