Fatty acid and nitrogen utilization of processed flaxseed by adult chickens

The effect of flaxseed processing on the utilization of fatty acids and nitrogen were examined in adult chicken. Two batches (A and B) of flaxseed were processed by autoclaving, pelleting, or microwave roasting. Thirty grams of the ground ingredient was given to fasted Leghorn roosters. The apparent digestibility of total fatty acids of raw flaxseeds A and B were 660 and 490 g kg^?1, respectively. Its improvement (p < 0.05) reached 29% for flaxseed A after three‐times repeated pelleting. Similarly, it was 39% (p < 0.05) for flaxseed B after 4 min of microwave roasting. The improvement in the absorption of major individual fatty acids in flaxseed followed the same pattern as that of total fatty acids. The apparent digestibility of linolenic acid in extruded full‐fat soybean was much higher (p < 0.05) than that in raw flaxseed A, but not that in processed flaxseed A (p > 0.05). Furthermore, roosters given canola seed had significantly higher true nitrogen utilization (p < 0.05) than those fed raw flaxseed A. This difference was reduced or non‐existent (p > 0.05) with processed flaxseed. Proper flaxseed processing effectively increases the utilization of major fatty acids and nitrogen in flaxseed for adult chicken. Copyright © 2005 Society of Chemical Industry     

Optimization of Hull‐Less Pumpkin Seed Roasting Conditions Using Response Surface Methodology

Abstract: Response surface methodology (RSM) was applied to optimize hull‐less pumpkin seed roasting conditions before seed pressing to maximize the biochemical composition and antioxidant capacity of the virgin pumpkin oils obtained using a hydraulic press. Hull‐less pumpkin seeds were roasted for various lengths of time (30 to 70 min) at various roasting temperatures (90 to 130 °C), resulting in 9 different oil samples, while the responses were phospholipids content, total phenols content, α‐ and γ‐tocopherols, and antioxidative activity [by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free‐radical assay]. Mathematical models have shown that roasting conditions influenced all dependent variables at P < 0.05. The higher roasting temperatures had a significant effect (P < 0.05) on phospholipids, phenols, and α‐tocopherols contents, while longer roasting time had a significant effect (P < 0.05) on γ‐tocopherol content and antioxidant capacity, among the samples prepared under different roasting conditions. The optimum conditions for roasting the hull‐less pumpkin seeds were 120 °C for duration of 49 min, which resulted in these oil concentrations: phospholipids 0.29%, total phenols 23.06 mg/kg, α‐tocopherol 5.74 mg/100 g, γ‐tocopherol 24.41 mg/100 g, and an antioxidative activity (EC₅₀) of 27.18 mg oil/mg DPPH. Practical Application: A well‐defined roasting process is very important for the food industry to be able to produce pumpkin seed oil with desirable nutritive and chemical characteristics of this unique salad oil, which changes during the roasting. This study contributes to the knowledge of a product design process for the roasting conditions of naked pumpkin seeds based on results that have demonstrated that an increase in roasting temperature significantly increased the biochemical values and antioxidant properties of the obtained virgin oils.     

Roasting effects on fatty acid distribution of triacylglycerols and phospholipids in the kernels of pumpkin (Cucurbita spp) seeds

In this study, changes in fatty acid distributions of pumpkin seeds (Cucurbita spp) in the course of the roasting process were investigated. Whole pumpkin seeds were exposed to microwaves for 6, 12, 20 or 30 min at a frequency of 2450 MHz. The kernels were separated from the seeds, and the lipid components and the fatty acid distributions of triacylglycerols (TAGs) and phospholipids (PLs) were analysed by a combination of thin layer chromatography and gas chromatography. Major lipid components were TAGs, free fatty acids (FFAs) and PLs, while steryl esters and diacylglycerols were also present in minor proportions. The greatest PL losses (p < 0.05) were observed in phosphatidyl ethanolamine, followed by phosphatidyl choline or phosphatidyl inositol. With a few exceptions, significant differences (p < 0.05) in fatty acid distributions occurred when the seeds were microwaved for 20 min or more. Nevertheless, the positional characteristics of fatty acid distributions in the TAGs were still retained after 20 min of roasting: unsaturated fatty acids were predominantly concentrated in the sn‐2‐position, and saturated fatty acids primarly occupied the sn‐1‐ or sn‐3‐position. These results suggest that no significant changes in fatty acid distribution of TAGs and PLs would occur within 12 min of microwave roasting, thus ensuring that a good‐quality product would be obtained. Copyright © 2005 Society of Chemical Industry     

Effects of roasting on ruminal nutrient degradability of sunflower seed

A study was conducted to determine the effects of roasting sunflower seed using heated particulate medium (heated salt at 250 °C, 60 s contact of salt and sunflower seed and 120 s holding time) on crude protein (CP) fractions, ruminal dry matter (DM) and CP degradabilities, and ruminal disappearance of amino and fatty acids. Two ruminally fistulated cows were used in a randomised complete block design. Roasting of sunflower seed decreased (P < 0.05) soluble protein and increased (P < 0.05) neutral detergent‐insoluble protein with little effect on acid detergent‐insoluble protein. Results of the in situ nylon bag study showed that roasting decreased (P < 0.05) ruminal degradability of DM and CP and increased (P < 0.05) ruminal undegraded CP of sunflower seed. Roasting increased (P < 0.05) intestinal digestibility of ruminal undegraded protein. Ruminal disappearance of all amino acids (following 12 h of incubation) was greater (P < 0.05) for raw than for roasted sunflower seed. Similar results were also observed for ruminal disappearance of fatty acids. It was concluded that roasting of sunflower seed using heated salt decreased ruminal nutrient degradabilities and thus increased the concentrations of amino acids and polyunsaturated fatty acids available for digestion in the small intestine. Copyright © 2003 Society of Chemical Industry     

Vitamin E and Oxidative Stability of Soya Bean Oil Prepared with Beans at Various Moisture Contents Roasted in a Microwave Oven

Whole soya beans ( Glycine max ) at various moistures (96, 382 and 519 g kg⁻¹) were roasted by exposure to microwaves at a frequency of 2450 MHz and the effects on the tocopherols of soya beans were studied in rela-tion to chemical changes in the oils. The amounts of α-, β-, γ- and δ-tocopherols in the soya beans before microwave treatments ranged from 62 to 187, 43 to 89, 673 to 757 and 542 to 593 mg kg⁻¹ oil, respectively. Increasing moisture contents by soaking prevented, not only the reduction of tocopherols but also, the oxidative deterioration of soya bean oils during microwave roasting. The amounts of tocopherols still remained >80% of the original level in soaked soya bean oils after 20 min of roasting, and microwave roasting after soaking caused no significant differences ( P> 0·05, with few exceptions) in the chemical changes of the oils in comparison with those before soaking. These results implied that microwave roasting after soaking would be effective in making full-fat soya flour with high vitamin E without a burnt odour and browning from raw beans.     

Antioxidative effects of sesamol and tocopherols at various concentrations in oils during microwave heating

The effectiveness of sesamol and tocopherols or their mixtures at different concentrations (50 to 800 ppm) on the oxidative stability of tocopherol‐stripped oils was studied under microwave heating conditions. Microwave heating accelerated the oxidation of the purified substrate oils. The oxidative deterioration of the oils was significantly (P<0.05) retarded during microwave heating by the addition of sesamol or tocopherols, and also mixtures of these antioxidants. A combination of sesamol and γ‐tocopherol was more efficient than that of sesamol and the other tocopherol homologues in inhibiting hydroperoxide formation in the oils. Useful levels of these antioxidants were 400 ppm for tocopherols and 50–400 ppm for sesamol. In general, the residual amount of sesamol in the oils during microwave heating was significantly greater (P<0.05) than that of tocopherols. Very effective combinations of tocopherols and sesamol as antioxidants for the purified oils were 200 or 400 ppm of γ‐tocopherol and 50, 200 or 400 ppm of sesamol, respectively. © 1999 Society of Chemical Industry     

Roasting effects on fatty acid distributions of triacylglycerols and phospholipids in sesame (Sesamum indicum) seeds

Sesame seeds were roasted at different temperatures (180–220 °C) using a domestic electric oven. The positional distribution of fatty acids in triacylglycerols (TAGs) and phosphatidylcholine (PC) isolated from total lipids in these seeds was investigated as well as the naturally occurring antioxidants that are present. Major lipid components were TAGs and phospholipids (PLs), while steryl esters (SEs), free fatty acids (FFAs) and sn‐1,3‐ and sn‐1,2‐diacylglycerols (DAGs) were minor ones. Following roasting, a significant increase (P < 0.05) was observed in FFAs and in both forms of DAG (primarily sn‐1,3‐DAG). The greatest PL losses (P < 0.05) were observed in phosphatidylethanolamine (PE), followed by PC and phosphatidylinositol (PI). On the other hand, the amounts of γ‐tocopherol and sesamin remained at over 80 and 90% respectively of the original levels after roasting at 220 °C. The principal characteristics of the positional distribution of fatty acids were still retained after 25 min of roasting: unsaturated fatty acids, especially linoleic and/or oleic, were predominantly concentrated in the sn‐2‐position, and saturated fatty acids, especially stearic and/or palmitic, primarily occupied the sn‐1‐ or sn‐3‐position. The results suggest that unsaturated fatty acids located in the sn‐2‐position are significantly protected from oxidation during roasting at elevated temperatures. © 2001 Society of Chemical Industry     

Performance of dairy cows fed roasted sunflower seed

The objectives of this study were to determine the effects on milk yield, milk composition, ruminal fermentation and total tract nutrient utilization of feeding roasted whole sunflower seed to dairy cows. Three diets were formulated: a control diet with no sunflower seed (NSF), a raw sunflower seed diet (USF) and a roasted sunflower seed diet (RSF). The level of sunflower seed in USF and RSF was 78 g kg^?1 of dry matter (DM). The effects of dietary treatments on yield and composition of milk were determined using nine Holstein cows in three 3 × 3 Latin squares. Three ruminally fistulated cows were used to determine the effects of dietary treatments on ruminal fermentation and total tract nutrient digestibilities. Cows fed sunflower seed diets consumed 8% less (P < 0.05) DM but produced similar amounts of milk as cows fed NSF. However, milk fat content (30.7 vs 33.5 g kg^?1) and yield (1.33 vs 1.47 kg day^?1) were lower (P < 0.05) for cows fed USF and RSF than for those fed NSF. Supplemental sunflower seed had no effect on concentrations and yields of other milk components. The concentrations of short‐chain (C_4:0 to C_12:0) and medium‐chain (C_14:0 to C_16:0) fatty acids were, respectively, 27% and 29% lower (P < 0.05) while those of long‐chain fatty acids (C_18:0 to C_18:3) were 51% higher (P < 0.05) in the milk of cows fed USF and RSF than for cows fed NSF. Ruminal pH, ammonia N and total volatile fatty acids were not affected by dietary treatments. Feeding sunflower seed (USF or RSF) reduced (P < 0.05) the concentration of acetate and increased (P < 0.05) the concentration of propionate. Total tract nutrient digestibilities were not affected by sunflower seed supplementation or by heat treatment. Supplementing dairy cow diets with unheated or roasted sunflower seed improved the efficiency of milk production and increased concentrations of long‐chain and polyunsaturated fatty acids. Feeding sunflower seed at up to 78 g kg^?1 of diet DM had no adverse effects on nutrient utilization. Roasting had no additional benefits on milk yield or milk fatty acid composition. Copyright © 2004 Society of Chemical Industry     

Effects of Roasting on the Characteristics of Australian Wattle (Acacia victoriae Bentham) Seed and Extracts

The effects of roasting at 200°C for up to 30 min on the color, chemical composition, and trypsin inhibitor activity of wattle seed (Acacia victoriae Bentham) and its extracts were studied. Results showed that roasting induced significant (p < 0.05) changes in color difference index (ΔE*_ab) of flours compared to seeds. Furthermore, chemical analysis showed that protein solubility decreased as a result of roasting. Polyacrylamide gel electrophoresis and reverse phase high performance liquid chromatography of soluble proteins showed that large molecular weight polypeptides were rapidly broken down, with resultant formation of smaller, more hydrophilic fragments. Both total and soluble carbohydrates decreased during roasting, most likely due to Maillard-type reactions and caramelization, and polyacrylamide gel electrophoresis and spectrophotometric assays confirmed the essential elimination of trypsin inhibitor activity after 20 min of roasting.     

Variations in the composition of various acyl lipids,tocopherols and lignans in sesame seed oils roasted in a microwave oven

Seeds from various strains of cultivated Sesamum indicum Linn (colour of seeds: black, brown and white) were exposed to microwave roasting for 16 and 30min at a frequency of 2450 MHz and were studied not only for different acyl lipids and their fatty acid compositions, but also for the contribution of anti-oxidants to the oxidative stability of the oils. Lipids from all-seeded strains were comparable in their total fatty acid composition, with linoleic, oleic, stearic and palmitic acids as the major acids. The total lipids were isolated by thin-layer chromatography into the following five fractions: triacylglycerols (TAG), diacylglycerols, free fatty acids, polar lipids and steryl esters. The TAG were slightly and randomly hydrolysed by microwaves, but was still representing 900 g kg^?1 of the total lipids at 30min of roasting. Although burning and bitter tastes occurred at the time, the tocopherols and lignans still amounted to over 80% of the original level. The results suggested that the oxidative stability of the oils would probably be due to the synergism between endogenous antioxidants and browning substances produced during microwave roasting.     

Effect of flaxseed processing on its true metabolizable energy values for adult chicken

The objective of the present experiment was to study the effect of flaxseed processing on nitrogen corrected true metabolizable energy (TME_n) values for adult roosters. Flaxseed was processed as pelleted, autoclaved or microwave roasted. Leghorn roosters were used for the TME determination procedure. The TME_n value of flaxseed batch A, 14.48 MJ kg^?1 DM, was significantly (P < 0.05) increased to 17.89 MJ kg^?1 DM by three‐time repeat‐pelleting, or to 18.07 MJ kg^?1 dry matter (DM) by autoclaving, respectively. Microwave roasting also significantly (P < 0.05) increased the TME_n value of flaxseed batch B by 22%. The TME_n improvement observed due to processing was accompanied by increased ether extract utilization. The apparent ether extract digestibility of flaxseed batch A, 61.2%, was very significantly (P < 0.01) increased to 81.5 and 83.2% by processing as repeat‐pelleting and autoclaving, respectively. Microwave roasting also significantly (P < 0.05) increased the apparent digestibility of ether extract for flaxseed batch B from 49.1 to 64.4%. Proper flaxseed processing as pelleting, autoclaving and microwave roasting led to higher TME_n values for Leghorn roosters, mainly as the result of increased ether extract utilization. Copyright © 2004 Society of Chemical Industry     

Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation

The oxidative stability and compositional characteristics of the pumpkin seed oil (PSO) exposed to microwaves were studied during heating at 170°C. The oxidative indices such as free fatty acid (FFA), peroxide value (PV), p-anisidine value (p-AV), TOTOX, specific extinctions and thiobarbituric acid (TBA) value of oils were significantly increased, and the increments were found to be significantly higher (P < 0.05) in unroasted seed oil as compared to roasted seed oil. The relative contents of polyunsaturated fatty acids (PUFAs) were decreased to 84.7%, and saturated fatty acids (SFAs) were increased to 119.5% in unroasted sample, after 9 h of heating. On the other hand, in 12 min roasted samples, the relative contents of PUFAs were decreased to 97.0%, and SFAs were increased to 102.6% after 9 h of heating. The triacylglycerol species LLL and OLL levels were decreased as a consequence of increased heating time, and the reduction tended to be significantly higher in unroasted samples as compared to roasted ones. The oxidation products formed were also investigated by FTIR. The present results indicated that microwave roasting of pumpkin seeds markedly enhanced the oxidative stability of the oils during heating.     

Enzyme deactivation treatments did not decrease the beneficial role of oat food in intestinal microbiota and short‐chain fatty acids: an in vivo study

BACKGROUND: Steaming and roasting treatments are widely used enzyme deactivation methods in the oat food industry in China. Whether or not the enzyme deactivation treatments affect the nutritional function of oat foods is unknown. In the current study, we examined the effects of 4‐week ingestion of steamed or roasted oat foods on the intestinal bacteria and short‐chain fatty acids of rats. RESULTS: Compared with rats taking no oat foods, rats taking normal oat foods or enzyme‐deactivated oat foods showed significantly higher (P < 0.05) counts of Lactobacillus spp. and Bifidobacterium spp. in colon, significantly lower (P < 0.05) counts of Enterococcus spp. and coliforms in colon, and significantly higher (P < 0.05) levels of butyrate and acetate in colonic digesta. In addition, rats taking infrared roasting (IR)‐treated oat foods also demonstrated significantly higher (P < 0.05) fecal Lactobacillus spp. counts and significantly lower (P < 0.05) cecal and fecal counts of E. coli, Enterococcus spp. and coliforms than rats taking no oat foods. As for the comparison between the enzyme‐undeactivated oat group and the three enzyme‐deactivated oat groups, there were no significant differences in most of the parameters (P > 0.05), though a few exceptions did exist. CONCLUSION: Enzyme deactivation treatments did not decrease the beneficial role of oat food in the intestinal microbes and short‐chain fatty acids of rats. © 2012 Society of Chemical Industry     

Effects of moist heat treatment on ruminal nutrient degradability of sunflower seed

A study was conducted to determine the effects of moist heat treatment (autoclaving at 127 °C with a steam pressure of 117 kPa for 10, 20 and 30 min) of sunflower seed on crude protein (CP) fractions, ruminal dry matter (DM) and CP degradabilities, and ruminal disappearance of amino and fatty acids. Two ruminally fistulated cows were used in a randomised complete block design. Heating of sunflower seed decreased soluble protein and increased neutral detergent‐insoluble protein, with little effect on acid detergent‐insoluble protein. Results of the in sacco study showed that moist heat treatment decreased (cubic effect, P < 0.05) ruminal degradability of DM and CP of sunflower seed. Ruminal undegraded CP of raw sunflower seed was low (84 g kg^?1 of CP) and increased (cubic effect, P < 0.05) by 139, 143 and 164% as the heating time increased from 0 to 10, 20 and 30 min respectively. Ruminal disappearance of all amino acids (following 12 h of incubation) was greater (P < 0.05) for raw than for heated sunflower seed. Similar results were also observed for ruminal disappearance of fatty acids. It was concluded that moist heat treatment decreased ruminal DM and CP degradability of sunflower seed (by 17 and 19% respectively) and thus increased the concentrations of amino acids and polyunsaturated fatty acids available for digestion in the small intestine. Copyright © 2003 Society of Chemical Industry     

Free radicals in velvet bean seeds (Mucuna pruriens L. DC.) and their status after γ-irradiation and conventional processing

Free radicals in velvet bean seeds, a nutarceutically valued legume were examined by electron spin resonance (ESR) spectroscopy. The status of free radicals present naturally, after irradiation and conventional processing were recorded by entrapping small quantities of seed samples in potassium chloride powder in ESR quartz tubes. The ESR signal at g=2.0055(±0.0001) were more prominent in seed coat than cotyledon portion. Gamma irradiation of seeds (for hygienization and quarantine purposes) at different doses (0, 2.5, 5, 7.5, 10, 15 and 30 kGy) resulted in a dose-dependent increase of signal intensity at g=2.0055 in seed coat as well as in cotyledon. In seed coat, a weak triplet (satellite peak) accompanied the central line. This satellite peak (left line ‘g’) can be used as an authentic indication of radiation treatment of Mucuna seeds and can be employed as one of the detection methods for similarly irradiated legume seeds possessing prominent seed coat. In cotyledon, irradiation at high doses (15 and 30 kGy) showed a significant reduction of the ESR signals (P<0.05), which has been attributed to possible increase in free radical scavengers (particularly polyphenols). Some of the common processing practices such as microwave roasting, flame heating and pounding also generated free radicals similar to irradiation treatments. Results of the present study substantiate the suitability of employing ESR technique for detection of free radicals present naturally or produced after radiation and conventional processing. The results of this study might also be feasible for successful application of gamma irradiation of Mucuna seeds for quarantine purposes.     

Roasting influences on molecular species of triacylglycerols in sesame seeds (Sesamum indicum)

Sesame seeds were roasted at different temperatures (180–220 °C) using a domestic electric oven. Molecular species and fatty acid distributions of triacylglycerols (TAGs) isolated from total lipids in the sesame seeds were analysed by a combination of argentation thin‐layer chromatography (TLC) and gas–liquid chromatography. A modified argentation TLC procedure, developed to optimise the separation of the complex mixture of total TAGs, provided 11 different groups of TAGs, based on both the degree of unsaturation and the total length of fatty acid groups. Fatty acid methyl ester analysis was performed to determine the composition of each zone. Eleven molecular species of TAGs were still detected in the sesame seeds following roasting treatment. Dilinoleolein (33.7–35.8%), palmitoleolinolein (20.3–22.8%), dioleolinolein (15.0–15.4%) and trilinolein (8.8–10.7%) were the main components during roasting. However, roasting for 10 min at 220 °C caused a significant decrease (P < 0.05) not only in molecular species containing more than four double bonds, but also in the amount of diene and triene species present in TAGs (with a few exceptions). These results suggest that no significant changes in molecular species or fatty acid distribution of TAGs would occur within 25 min of roasting at 180 °C, ensuring that a good‐quality product would be attained. © 2000 Society of Chemical Industry     

Effects of microwave energy on the relative stability of vitamin E in animal fats

The relative stabilities of individual tocopherols during microwave heating were evaluated in purified animal fats. Each tocopherol (α, β, γ and δ) was added to the purified beef tallow and lard at 0.25 μmol g^?1 fat immediately before use. During microwave heating the highest rate of loss was shown by α-tocopherol, followed by γ-, β- and δ-tocopherols. This order did not depend on the types of fats present. The indices such as peroxide value, carbonyl value and anisidine value for assessing quality of fats showed a significant difference (P < 0.05) in the final stage (12–20 min) of heating. It is therefore necessary that particular attention be paid to the loss of vitamin E when cooking pork or beef in a microwave oven.     

Effect of malting conditions and quality characteristics of malt and roasted malt extract from ‘acha’ grains (Digitaria exilis Stapf)

BACKGROUND: Considering the importance of malting and roasting on the quality of ‘acha’ beverages, a study was conducted to find optimum conditions for malting and the production of a high‐quality roasted extract that could be used for an ‘acha’ beverage. RESULTS: The data obtained were analysed using response surface methodology. The results revealed that the most significant (P < 0.05) malting factors that affect the response variables were the linear terms of germination time and drying temperature. However, for the extract production, the linear term of roasting temperature was the most significant (P < 0.05) factor. The quadratic and interaction terms exhibited significant (P < 0.05) effect in all cases apart from the flavour. CONCLUSION: The overall optimum regions were established at 28 h of germination time, 55 °C drying temperature and 5.0% moisture content for the malting conditions while for the extract production, a roasting temperature of 210 °C, extraction temperature of 70 °C and extraction duration of 20 min were established. Copyright © 2010 Society of Chemical Industry     

Chemical and nutrient content of corn (Zea mays) before and after being flame roasted

Samples were collected before and after corn (Zea mays L) was flame roasted on several farms in southwestern Ontario. Seven sources of corn were sampled during one field trip and three during another. After passing through a propane flame, the roasted corn was cooled to ambient temperature within ～ 15 min. All samples were ground (1 mm screen) and analysed. The true metabolisable energy, corrected to zero N balance (TME_n), true available amino acids (TAAA) and true DM digestibility were determined on the first collection of samples using adult White Leghorn cocks. The temperature of the corn as it left the roasting unit ranged from 110 to 140°C. The dry matter content was higher (P < 0.05) and the 100-kernel weight and mould count were lower (P < 0.01 and P < 0.05, respectively) for the roasted than for the non-roasted corn. Among the seven sources the N content of the roasted corn was higher (P < 0.05) than that of the non-roasted corn; among the other three sources the N content was similar. The zearalenone and free ergosterol contents were lower in the roasted than in the non-roasted corn, though the differences were not significant (P > 0.05). Roasting had little or no effect on TME_n, TAAA and true dry matter digestibilities or on the carbohydrate and fibre fractions of the corn samples. These and other reported data indicate that flame roasting of corn is an effective procedure for the removal of moulds without affecting the nutrient content and bioavailability of the roasted material.     

Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels

This study investigates the effect of animal fat replacement by oil mixture emulsion hydrogels on quality characteristics of foal burgers. Three batches were manufactured: control (CON) – 100% of pork fat; treatments 1 and 2 (T1 and T2) – pork fat was totally replaced using oil mixture emulsions, avocado (T1) or pumpkin seed (T2) mixed with algal oil. These fat replacements were accompanied by a significant decrease in fat content (P < 0.001) and colour parameters (P < 0.05). Any significant differences in texture were observed in reformulated patties, except for gumminess (P < 0.05) and chewiness (P < 0.001). Moreover, a healthier fatty acid profile was reached (P < 0.001), saturated fat decreased, mono- (T1) and polyunsaturated fatty acids (T2) increased and an improvement of all health indices was observed. However, the sensory acceptability of burgers was unaffected (P > 0.05). Thus, these fat reformulations represent a promising strategy to obtain healthier foal burgers with improved nutritional characteristics without affecting sensory properties.