Effect of partial fat replacement by hazelnut oil microcapsules in beef burger formulations on physicochemical properties, fatty acid composition, and sensory attributes

This study was conducted to evaluate the effects of partial use of hazelnut oil microcapsules (HOM) instead of animal fat on beef burgers. For this purpose, the burgers were prepared with the replacement levels of 10%, 25%, and 50% of animal fat by HOM. The incorporation of HOM decreased lipid content (from 13.42% to 9.23%) in the burgers. Lipid reformulation improved the fatty acid profiles. The saturated fatty acid content, atherogenic index, and thrombogenic index of burgers decreased from 43.11% to 29.69%, 0.59 to 0.33, and 1.26 to 0.73, respectively. The replacement level of 50% resulted in the lowest thiobarbituric acid reactive substances value. No changes were measured for hardness and gumminess up to the replacement level of 25%. According to these findings, the use of HOM as an animal fat substitute can enhance the nutritional and cooking characteristics and fatty acid profiles of the burgers without affecting sensory acceptability. Novelty impact statement Hazelnut oil microcapsules (HOM) were used for the first time as a fat substitute in burgers. The use of HOM improved the fatty acid profiles and decreased the lipid oxidation of burgers. Consequently, fat replacement with HOM could be an alternative approach to reduce fat content and manipulate the fatty acid profile of the burgers.