Document Type : Original Article
Authors
1
Food Industries Dept. , Faculty of Agriculture, Mansoura University, Mansoura 35516 Egypt
2
Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
10.21608/jfds.2025.405553.1206
Abstract
Seniors nutrition involves many age-related digestive health challenges and increased needs from animal protein. In this study a low-fat beef burger was developed by incorporating chia seed flour at levels (0-2.5-5-7.5-10%) as a fat substitute. The effect of chia flour on chemical, antioxidative, technological, sensory, nutritional characteristics were investigated. Results showed that chia seeds was significantly superior in fibers, fat and ash (31.83, 32.37and 4.85 g/100g) compared to (0.0, 5.57 and 1.25g/100g) in meat, respectively. That reflects content of fiber (1.38, 2.78, 3.96 and 4.62 g/100g) on substitution levels 2.5, 5, 7.5 and 10% respectively, with no significant changes in protein content in burger treatments. Also, chia possess a remarked antioxidant capacity DPPH attributed to high content of phenolic compounds 82.99 mg (GAE)/g, 9.18 mg (CE)/g of flavonoids and 15.20 mg (TAE)/g of tannins). Physical properties recorded a progressive increase in WHC with higher levels of chia flour (control: 72.3 ± 1.2% vs. 10% chia burger: 82.3 ± 1.0). The cooking yield improved from (68.9 ± 1.1) in control to (78.1 ± 1.0) with 10% chia. The optimized substitution level (5%) demonstrated an excellent technological performance and sensory acceptability. While higher chia concentrations (7.5-10%) reduced sensory evaluation. Nutritional contribution in treatment (10% chia) delivers 18 % of fiber, 23% of protein daily needs per 100 g portion. Thus, Chia is a promising addition to reformulate beef burgers into functional foods for older adults, offering reduced animal fat, increase in fiber, and retention of essential beef nutrients without compromising technological aspects.
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