Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered: 50% (T1) and 100% (T2). The nutritional composition, cooking yield, textural properties, color characteristics and consumer preference were evaluated, in comparison with a burger without fat replacer (CTRL). After cooking, T2 burger showed a significant increase in the cooking yield and a very low lipid content (3.48 g 100 g⁻¹) as well as a level of beta-glucans per single portion (2.96 g 100 g⁻¹) near the recommended daily intake. In T1 burger, the decrease of lipid content was mitigated during the cooking process, because the beta-glucans added had a fat-retaining effect. Compared to CTRL, replacing fat led to a softer texture of cooked burgers evaluated by Texture Profile Analysis. The differences in color, significant in raw burgers, were smoothed with cooking. The consumer evaluation, carried out according to the duo-trio test, highlighted significant differences between CTRL and T2 burgers in terms of odor, taste, color and texture. The consumers expressed a higher preference for the T2 burger, probably due to its softer texture and greater juiciness.

中文翻译：

---

燕麦壳基成分作为脂肪替代品生产具有高β-葡聚糖含量的低脂汉堡的功效。

使用由燕麦壳类成分制成的凝胶作为脂肪替代品，可以得到具有高β-葡聚糖含量的低脂牛肉汉堡。考虑了两个级别的脂肪替代：50％（T1）和100％（T2）。与不含脂肪替代品（CTRL）的汉堡相比，评估了其营养成分，烹饪产量，质地，颜色特征和消费者偏爱。烹饪后，T2汉堡的烹饪产量显着提高，脂质含量极低（3.48 g 100 g ^-1），每份中的β-葡聚糖水平（2.96 g 100 g ^-1））接近建议的每日摄入量。在T1汉堡中，由于添加的β-葡聚糖具有保脂作用，因此在烹饪过程中可以减轻脂质含量的降低。与CTRL相比，通过“纹理轮廓分析”评估，替代脂肪可使熟汉堡的质地更柔软。通过烹饪可以使生汉堡中显着的颜色差异变得平滑。根据duo-trio测试进行的消费者评估突出了CTRL和T2汉堡在气味，味道，颜色和质地方面的显着差异。消费者对T2汉堡表达了更高的偏爱，这可能是因为它的质地较软且汁液多。