Nutritional and qualitative characteristics of beef patties incorporated with hydrated coffee cherry pulp powder

The development of more sustainable and healthful meat products is urgently needed. The purpose of the present investigation was to evaluate the impact of utilizing different levels of CCPP as a fat substitute on the nutritional, quality, and sensory attributes of burger samples. The chemical composition, functional characteristics, total phenolics, total flavonoids, anthocyanin, and antioxidant activity of CCPP were assessed. The proximate composition, cholesterol content, cooking qualities, and sensory aspects of produced burgers were investigated. CCPP is a nutrient-rich by-product that contains a crude fiber content of 36.66%, alongside significant levels of ash (6.97%), protein (10.16%), and carbohydrates (44.4%). CCPP exhibits several functional properties that enhance its application in food applications. Its water absorption capacity (WAC), oil absorption capacity (OAC), emulsifying activity, and foaming capacity are significant, with values of 3.25 ml H₂O/g, 2.80 mL oil/g, 43.5%, and 21.50%, respectively. TPC of CCPP was reported to be 24.70 mg GAE/g, with significant phenolic components which contribute to antioxidant activity of the CCPP. Incorporating CCPP into burger enhanced nutritional profiles by increasing fiber, protein, and ash content while significantly reducing fat levels. The 50% and 75% CCPP substitutions received over all acceptability scores of 8.25 and 8.22, respectively, suggesting strong consumer preference for these formulations.