Optimizing psyllium husk and fenugreek leaves in meat patties: enhanced nutrition, reduced cholesterol and improved texture and color

This study investigated the potential of psyllium husk (PH) and fenugreek leaves (FL) as functional ingredients in goat meat patties. Box‒Behnken design (BBD) of response surface methodology (RSM) was used to optimize the fiber (PH, 1–5%) and antioxidant (FL, 3–9%) fractions incorporated in meat patties (M, 55–65%) to ensure acceptable physicochemical and sensorial properties. The models showed that PH and FL inclusion were correlated with improved texture and color values but reduced cook loss. The incorporation of FL and PH significantly increased crude fiber content, pH, and cooking yield while reducing fat content. The in vitro human digestion revealed lower cholesterol absorption in patties with FL and PH compared to the control. Sensory evaluation indicated no significant differences in organoleptic properties except for flavor, which was slightly lower in patties with FL and PH. However, due to the antioxidant properties of FL, the redness value of patties with FL and PH was more stable than that of the control. Overall, this study suggests that FL and PH can be used as functional ingredients in goat meat patties to improve their nutritional and functional properties without significantly affecting sensory acceptability. This approach provides an opportunity to produce incorporated patties with higher nutritional value and acceptable sensory characteristics.