Development and Utilization of Rice Bran in Hamburger as a Fat Replacer

The effect of rice bran (RB) on the physicochemical properties such as fat content, pH, moisture content, color evaluation (L*, a*, b* values), and cooking loss of hamburger was investigated. To this purpose, four groups were processed: a control group and three treatment groups containing 2%, 3%, and 4% RB. The addition of 4% RB to hamburgers decreased the fat content by 25%. The highest rate of cooking loss (P 0.05) was observed in the control group. Chemical tests indicated that hamburgers with RB increased moisture content of samples. Proximate test indicated that the greatest pH in a hamburger was achieved when 4% RB is added. The values of L* in low-fat hamburger (LFH) were decreased using RB replacer. Therefore, healthier hamburger can be manufactured by RB as fat replacer without product s quality loss.