Utilization of Sesame Bran to Improve the Nutritional and Sensory Quality of Reduced-Fat Chicken Meat Burgers

Abstract Conventional chicken burgers are high in fat due to chicken skin. This study used Hydrated Sesame Bran Powder (HSBP) as a fat replacer in chicken burgers at 0%, 25%, 50%, 75%, and 100% substitution levels. Burgers were assessed for nutritional, cooking, phytochemical, antioxidant, colour, and sensory properties. HSBP significantly increased protein (from 17.55 g to 22.49 g), ash (from 1.47 g to 2.78 g), and crude fibre (from 0.19 g to 3.32 g) in raw burgers, while reducing fat (from 18.49 g to 0.38 g), energy (from 231.61 to 100.24 kcal/100 g), and cholesterol (from 76.87 to 55.98 mg/100 g). Phenolics, flavonoids, and antioxidant activity increased dose dependently and were further enhanced by grilling (e.g., DPPH scavenging increased from 5.5% in raw control to 88.2% in grilled 100% substituted burgers). Cooking yield improved from 71.0% to 81.9%, moisture retention from 81.8% to 87.5%, fat retention from 91.1% to 127.2%, and shrinkage decreased from 19.0% to 10.2%. Colour became darker, less red, and more yellow. Sensory scores for texture and juiciness improved, and overall acceptability was maintained up to 75% substitution. HSBP is a promising functional ingredient for reduced fat chicken burgers, with optimal substitution at 75%.