Date Fiber Concentrate: Chemical Compositions, Functional Properties and Effect on Quality Characteristics of Beef Burgers
SOUHAIL BESBES1*, RAOUDHA GHORBEL1, RIADH BEN SALAH1, MANEL MASMOUDI1,
FATMA JEDIDI1, HAMADI ATTIA1 AND CHRISTOPHE BLECKER2
1. Unité Analyses Alimentaires, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia
2. Université de Liège, Gembloux - Agro-Biotecé, Unité de Technologie des IAA, passage des Déportés 2, 5030, Belgium
(Received: September 22, 2008; Accepted: December 8, 2009)
ABSTRACT
Chemical composition of second-grade dates (with hard texture) from Tunisian Deglet Nour cultivar was similar to that of commercial dates. Date fiber concentrate (DFC) was extracted and characterized in terms of chemical composition and techno-functional properties. DFC showed interesting functional properties. In fact, it presented high water binding capacities (WBC) and oil binding capacities (OBC) reaching 15.82 g/g and 11.31 g/g, respectively. These values were higher than those reported for the most fruits and vegetable fiber concentrates. The use of DFC in beef burger formulations improves cooking properties, e.g. increase cooking yield and decrease shrinkage and minimize production cost without negatively affecting their sensory properties. Results indicate the potentially functional and economic utility of Phoenix dactylifera L. flesh from dry dates as new source of dietary fiber.
Key words: Phoenix dactylifera L., second-grade dates, fiber concentrate, techno-functional properties, beef burgers