Impact of replacing fat with pearl millet fibers on the bioactivity and quality of beef burger
Mohamed E Salem, Samar M Aref, Mohamed Y Abouelwafa, Safaa M Mokbel, Alzahraa M Motawei, Ammar AL-Farga, Tamer E Moussa-Ayoub · 2025
Read Impact of replacing fat with pearl millet fibers on the bioactivity and quality of beef burger by Mohamed E Salem, Samar M Aref, Mohamed Y Abouelwafa, Safaa M Mokbel, Alzahraa M Motawei, Ammar AL-Farga, Tamer E Moussa-Ayoub (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12708638.txt.
Description
Mohamed Salem leads a team in a 2025 study of beef burgers with fat replaced by pearl millet fibers. A classic burger leans on added animal fat for taste and bite, at a cost to health. Pearl millet bran offers fiber and plant compounds that could take some of that fat's place.
Burgers were made with bran in place of the added fat at a few set levels, up to the top share. Plant phenols and antioxidant strength rose as the bran share grew. Markers of fat spoilage after days in store ran lower in the high-bran batch. The bran also shifted the burgers' quality traits, which the team read one by one.
Catalog record
| CREATOR | Mohamed E Salem, Samar M Aref, Mohamed Y Abouelwafa, Safaa M Mokbel, Alzahraa M Motawei, Ammar AL-Farga, Tamer E Moussa-Ayoub |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 36 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |