Background:

The association between increased consumption of processed red meat and colorectal cancer has driven the demand for meat products with improved nutritional profiles.

Objective:

To design commercialized hamburger meat that contains chicken breast as the base, fiber, reduced fat, and is accepted by consumers.

Materials and Methods:

Three formulations were created with a standard hamburger base and additional fiber as a fat replacement: F1 contained fiber from citron (Sechium edule); F2, from carrots (Daucus carota); and F3 from inulin. The theoretical nutritional composition was calculated and a consumer acceptance test was performed on a scale of nine points.

Results:

The most accepted formulation by consumers with the highest fiber content was the hamburger containing inulin, rated at 7.7±1.4 points. According to the Dunett T3 test, significant differences were reached by F1 (p=0.000) and F2 (p=0.001). They also had similar acceptance averages: F1 (5.9±2.2 points; p=0,000) and F2 (6.0±2.5 points; p=0.001) (p=0.931). The formulations containing added fiber were lowest in fat and calories when compared to the control formulation.

Conclusion:

It is possible to achieve meat derivatives with reduced fat and added fiber that are sensorily accepted by consumers.

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