Enrichment of Hamburger Formulations using Carrot and Apple Pulp Powder to Produce a Functional Product

Meat products are popular and nutritious. Excessive consumption harms health. This study aimed to improve the nutritional profile of burgers with apple and carrot pulp powder. This study used apple and carrot pulp powders as burger substitutes. The powders were used at 1.5%, 3%, and in combinations of 0.75% + 0.75% and 1.5% + 1.5%. The burgers were analyzed for moisture, protein, fat, ash, and fiber. Measured pH, WHC, cooking traits, and color. Textural properties such as firmness, chewability, adhesion, and elasticity were evaluated. Antioxidant activity was evaluated using the DPPH method and sensory assessments of texture, taste, aroma, color, and overall acceptability. Results were compared to control group. The study found that different concentrations of apple and carrot pulp powder significantly reduced moisture, fat, protein, pH, and cooking loss . The enriched burgers had higher total ash, crude fiber, whc, and cooking efficiency than the control. The enriched burgers were darker than the control, with less jaundice and more redness. The largest color change compared to the control occurred in burgers with 3% carrot powder. Adding these powders lessened the burger's texture compared to the control. The burger with 3% apple pulp powder had the most significant texture reduction. Apple and carrot pulp powder boosted the burger's antioxidant activity. The burger with the most pulp powder had the highest antioxidants. Sensory evaluation indicated high acceptance of all enriched burgers. This study finds that apple and carrot pulp are rich in fiber and phenolics.