The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and 5.0 g of fiber/80 g burger portion. Results showed that the greater the addition of hydrated wheat fiber, the lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same (P > .05) sensory acceptance as the Control burgers (those without added fiber). Sandwiches comprised of burgers with 2.5 and 5.0 g fiber/80 g portion caused the same (P > .05) hunger satisfaction (satiety feeling) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber/80 g burger may represent an interesting alternative for people who want to reduce caloric intake and/or increase the proportion of insoluble fiber in their diet.

这项研究的目的是评估不同水平的水合小麦纤维替代牛肉汉堡中的肉和脂肪对技术特性，感官接受度和饥饿感的影响。水合小麦纤维（1克纤维：6克水）的不同含量分别为0、1.25、2.5、3.75和5.0克纤维/ 80克汉堡份。结果表明，水合小麦纤维的添加量越大，蛋白质（P <.0001）和脂质（P = .0006）的含量越低，因此热量值的降低越大。纤维含量最高为3.75克/ 80克的汉堡与对照组汉堡（未添加纤维）的感官接受度相同（P> .05）。包含2.5克和5.0克纤维/ 80克部分的汉堡三明治引起的三明治相同（P>。05）食用汉堡后3小时内的饥饿感（饱腹感）。对于想要减少热量摄入和/或增加饮食中不溶性纤维比例的人来说，含3.75克纤维/ 80克汉堡的汉堡可能是一个有趣的选择。