Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers

Abstract Processed products elaborated using red meats are considered as unhealthy and rejections from health-conscientious consumers are increasing. In this regard, the aim of this study is to reformulate traditional lamb burgers replacing partially or totally the lamb meat, the lamb fat and the thickener (corn starch) by oils and flours from different seeds and nuts. Physical parameters, proximate analysis and consumer evaluation of the reformulated burgers were analyzed. By partially replacing lamb meat by defatted almond flour an increase in the protein concentration of burgers (p