Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp

Table 1

Ingredients (%) of camel meat burger blends formulated with UBDF pulp.

Ingredients (%)	Control	UBDF pulp as fiber source (%)					UBDF pulp as fat replacer (%)
		2.5	5.0	7.5	10.0	15.0	50	75	100
Camel meat	65.0	62.5	60.0	57.5	55.0	50.0	65.0	65.0	65.0
Camel-back fat	15.0	15.0	15.0	15.0	15.0	15.0	7.5	3.75	0.0
Starch	7.5	7.5	7.5	7.5	7.5	7.5	7.5	7.5	7.5
Water as ice	10.0	10.0	10.0	10.0	10.0	10.0	10.0	10.0	10.0
Spices	2.5	2.5	2.5	2.5	2.5	2.5	2.5	2.5	2.5
Unpollinated Barhi date fruits pulp	0.0	2.5	5.0	7.5	10.0	15.0	7.5	11.25	15.0