Effect of Partial Substitution of some Vegetable Sources for Animal Fats in the Manufacture of Low-Calorie Beef Burger and Evaluation of its Qualitative Characteristics

Abstract this study aimed to find out the effect of partial replacement of some vegetable sources, namely oat flour and chia flour, instead of beef fat to manufacture a low-fat, low-calorie burger, to Preserving the burger patties by freezing at a temperature of (-18 ± 2 C) for a period of 60 days and following up on their characteristics during the storage period by (1, 30, 60) days, and following up on their characteristics during the storage period (1, 30, 60) days, The study also included identifying the characteristics of the beef burger in terms of (calories-physical characteristics - qualitative characteristics) and a comparison of the factory-controlled burger with the commercial burger available in the market. The beef burger was made from 80% lean veal and 20% beef fat, which is the standard treatment. The fat was replaced with 50% oat flour and 50% chia flour to make the beef burger. The results showed that all the quality active at has improved in a clear and noticeable way. Therefore, the study recommends the use of oatmeal and chia flour as a substitute for beef fat in the manufacture of burgers.