Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat Quality

Table 7

Sensory properties of cooked turkey burgers formulated with IFC.

Parameters	Turkey burgers
	Control	B3IFC	B5IFC	B10IFC
Appearance	4.10^b ± 0.56	3.90^b ± 0.47	3.30^b ± 0.52	2.50^a ± 0.71
Color	3.95^b ± 0.66	3.25^b ± 0.76	3.60^b ± 0.89	2.00^a ± 0.91
Texture	3.20^b ± 0.03	3.90^b ± 0.88	4.10^b ± 0.91	2.50^a ± 0.71
Flavor	3.30^b ± 0.91	3.10^b ± 0.89	3.90^b ± 0.76	2.50^a ± 0.06
Overall acceptability	3.63^b ± 0.54	3.53^b ± 0.75	3.72^b ± 0.77	2.37^a ± 0.59

Means followed by the same letter within the line are nonsignificantly different ( < 0.05); IFC: insoluble fibers concentrate Deglet Nour date seeds; B3IFC: turkey meat burgers formulated with 3% IFC; B5IFC: turkey meat burgers formulated with 5% IFC; and B10IFC: turkey meat burgers formulated with 10% IFC.