Green banana flour as a fat replacer in beef burgers: effects on sensory acceptance and consumer preference
DOI:
https://doi.org/10.36560/19420262234Keywords:
fat replacers, green banana flour, resistant starch, beef burgers, sensory evaluation, consumer acceptanceAbstract
Reducing fat in meat products remains a technological challenge due to its impact on sensory quality. This study evaluated the technological performance and consumer acceptance of low-fat beef burgers formulated with green banana flour (GBF) as a fat replacer, using internal preference mapping. Five formulations were produced: a control (15% pork back fat) and four treatments with 25% (LF25), 50% (LF50), 75% (LF75), and 100% (LF100) fat replacement. Microbiological quality, sensory acceptance (color, aroma, flavor, consistency, and overall acceptability), and purchase intention were evaluated by 100 consumers using a 5-point hedonic scale. Data were analyzed by ANOVA, Tukey’s test (p < 0.05), and principal component analysis. All formulations complied with microbiological safety standards. Acceptability indices exceeded 70% for all attributes in CON, LF25, LF50, and LF75, with overall acceptability values of 85.60%, 75.00%, 76.80%, and 78.00%, respectively. Flavor acceptability reached 86.00% for the control and remained above 76% for partial replacements, while LF100 showed a decline to 68.80%. Purchase intention followed a similar trend, with 86.06% for CON and 75.80% for LF75, but dropping to 64.60% in LF100. Internal preference mapping explained up to 66.8% of variance and revealed a clear consumer preference for formulations with 25–75% fat replacement, whereas total replacement resulted in lower acceptance. These results demonstrate that GBF is an effective fat replacer at intermediate levels, improving the nutritional profile of beef burgers while maintaining consumer acceptance and market potential.
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Accepted 2026-06-02
Published 2026-06-17
