Preparation and nutritional evaluation of a mixed chicken and fish burger with fat replacement by passion fruit peel flour

The busy routine of the world population has reduced the time to prepare quality meals, increasing the preference for fast food items, such as hamburgers, due to their cost, flavor, and convenience. In response, the new products research and development sector has sought to improve the nutritional quality of foods. This study aimed to characterize mixed chicken and fish hamburgers, partially replacing the lipid matrix with passion fruit flour and evaluating their nutritional value. The formulations were developed as follows: a standard formula without passion fruit flour (F.P), one with 25% m/m fat replacement by passion fruit peel flour (F.I), and one with 100% m/m replacement (F.II). The analyses included moisture, ash, titratable acidity index, cooking loss, and nutritional value calculation. The F.II formulation presented a low energy value and the highest dietary fiber content, indicating improved nutritional value. Furthermore, passion fruit peel flour represents a sustainable approach to reusing waste, contributing to healthier products without compromising consumer acceptance.