Potential use of fig peel powder as a fat replacer and functional ingredient in beef patties

Authors : Hanife Yeşilyurt, Sadettin Turhan

Pages : 707-715

Doi:10.29050/harranziraat.1777718

View : 60 | Download : 139

Publication Date : 2025-12-17

Article Type : Research Paper

Abstract :The peels of figs can be considered a valuable source of essential nutrients for food enrichment, as they contain high levels of bioactive substances with nutritional potential. In this study, fig peel powder (FPP) was used as a fat replacer and functional ingredient in beef patties. Five different beef patty formulations were prepared with 0, 0.75, 1.5, 2.25, and 3% replacement of beef fat with FPP. Adding FPP reduced the moisture and fat, while increased ash content in patties. A reduction in fat content of about 4-14% was observed. The treatment of FPP improved the cooking loss and hardness of beef patties. In contrast, adding FPP decreased lightness and pH values, but the pH values of all patties were compliant with the Turkish Uncooked Meatball Standard. Regarding the overall acceptability, beef patties formulated with 3% FPP received the lowest score, but the differences between all treatment groups were non-significant (P>0.05). It is concluded that adding 3% FPP could be recommended as a fat replacer and functional ingredient in beef patties with minimal compositional and sensory changes.
Keywords : Sığır köftesi, İncir kabuğu, Yağ ikame edici, Fonksiyonel bileşen

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