Chemical, physical and biological characteristics of low fat beef burger with maltodextrin

Maltodextrin used as fat replacers in preparing low fat beef burger was added by substitution of fat at the ratio of 2.5, 5 and 7.5%. Gross chemical composition, physical properties, cooking characteristics namely Texture Profile Analysis (TPA), cooking loss, yield and Biological evaluation were determined. Results indicated that addition of maltodextrin increase the amount of moisture, carbohydrates and dietary fiber and decrease the amount of fat in compare with control beef burger sample. Statistical analysis for physical properties indicated that there were a significant differences in both shrinkage and diameter reduction, while no differences were observed in TPA for beef burger formulas prepared with maltodextrin. Prepared beef burger decreased of total cholesterol (TC), up to 66.20 mg/dl and Triglycerides (TG) to 91.37 mg/dl. While, LDL-C and HDL-C reached 39.97 mg/dl and 6.36 mg/dl respectively compared with both control samples 33.00, 17.80 and 17.81, 35.67 mg/dl respectively. So this research suggests that maltodextrin is effective in improving physical, chemical and functional properties of beef burger and also, had a hypolipidemic effect on experimental rats.