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.