Effect of using tiger nuts (Cyperus esculentus) on nutritional and organoleptic characteristics of beef burger

The nutritional and organoleptic characteristics of low-fat beef burger manufactured with different levels of tiger nuts (Cyperus esculentus) as a partial fat substitute were studied. Chemical composition, cooking yield, pH and sensory evaluation were determined. Five levels of added beef fat (15%, 12.5%, 10%, 7.5%, and 5%) and five levels of tiger nuts (Cyperus esculentus) as a fat substitute (0%, 2.5%, 5%, 7.5%, and 10%) were used. Increasing the level of added tiger nuts caused an increase in fiber and ash contents, a decrease in fat content and no noticeable differences in protein content. Cooking yield increased by the increasing of tiger nuts level. The sensory evaluation had done by trained panelists and they scored for taste, odor, texture, and color. The sensory properties and overall acceptability were improved by using 5% and 7.5% of tiger nuts and no differences noticed between the overall acceptability of the control treatment and other treatments. On another hand, the caloric value was also decreased by decreasing of added fat and replacing it with tiger nuts which have low caloric content when compared with animal fat.