The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties

Nashi K. Alqahtan, Hattim Makki Mohamed Makki, Hisham Abdel-Monem Mohamed (), Tareq Morad M. Alnemr, Waleed Ali Al-Senaien, Saeed Abdullah Mohammed Al-Ali and Abdelrahman R. Ahmed ()
Additional contact information
Nashi K. Alqahtan: Date Palm Research Center of Excellence, King Faisal University, P.O. Box 400, Al-Hasa 31982, Saudi Arabia
Hattim Makki Mohamed Makki: Date Palm Research Center of Excellence, King Faisal University, P.O. Box 400, Al-Hasa 31982, Saudi Arabia
Hisham Abdel-Monem Mohamed: Date Palm Research Center of Excellence, King Faisal University, P.O. Box 400, Al-Hasa 31982, Saudi Arabia
Tareq Morad M. Alnemr: Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 400, Al-Hasa 31982, Saudi Arabia
Waleed Ali Al-Senaien: Date Palm Research Center of Excellence, King Faisal University, P.O. Box 400, Al-Hasa 31982, Saudi Arabia
Saeed Abdullah Mohammed Al-Ali: Palm and Dates Center, Ministry of Environment, Water and Agriculture, P.O.Box. 7878, Al-Hasa 11195, Saudi Arabia
Abdelrahman R. Ahmed: Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 400, Al-Hasa 31982, Saudi Arabia

Sustainability, 2022, vol. 14, issue 21, 1-12

Abstract: Overproduction of date fruits with limited industrial utilization leads to huge waste and losses, especially in bisr (the first stage of date maturity). Therefore, this study aimed to investigate the potential of using bisr date powder (BDP), which is rich in dietary fiber, flavonoids, and phenolic and antioxidant compounds, as a replacement for breadcrumbs in the beef burgers. The beef burger samples were produced by replacing breadcrumb powder with different concentration levels of BDP (0.0, 25, 50, 75, and 100%). All the samples were evaluated for their quality characteristics, including chemical composition, cooking properties, texture profile, organoleptic characteristics, and microbial profile. The results revealed that the gradual replacement of breadcrumbs with BDP in beef burgers significantly decreased moisture, protein, and lipid contents and significantly increased ash and carbohydrate contents compared to the control. The substitution of breadcrumbs with BDP at 50, 75, and 100% significantly decreased the cooking yield and increased the cooking loss and shrinking percentage of a beef burger. On the other hand, the textural profile of all beef burger samples showed a significant decrease in burgers’ hardness, gumminess, and chewiness with increasing substitution levels of breadcrumbs by BDP compared to the control. However, the treatment containing 25% BDP was more resilient than the control. In addition, the replacement of breadcrumbs with BDP up to 100% did not significantly affect the organoleptic properties of beef burger products compared to the control. Moreover, the microbiological analysis revealed that all beef burger treatments were safe with acceptable levels of bacterial load according to the Council of the European Communities’ standard specifications. In conclusion, there is a possibility of using BDP as a promising natural replacer of breadcrumbs to produce beef burgers without deteriorating the quality profile and safety of the product.

Keywords: beef burgers; date by-product; replacement; sensory properties; burger quality; sustainable production (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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