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

Table 3

Chemical composition and mineral content of camel meat burger formulas prepared with different levels of UBDF pulp as a fiber source and fat replacer.

Parameters	Burger contained UBDF pulp as a fiber source (g 100 g^-1)						Burger contained UBDF pulp as fat replacer (g 100 g^-1)
	0.0	2.5	5.0	7.5	10.0	15.0	50	75	100
Moisture
Protein
Fat
Ash
Total carbohydrates
Fiber
Mineral content (mg 100 g^-1)
K	0.0	2.5	5.0	7.5	10.0	15.0	50	75	100
	Ca
Zn
Fe
Mg
Cu
Co

^a,b,cNo significant difference () between any two means within the same row with the same superscripted letters.