. 2025 Oct 6;9:203. doi: 10.1038/s41538-025-00572-y

Table 2.

Proximate composition and cholesterol content (mg/100 g) of uncooked and cooked beef burger incorporated with different quantities of coffee cherry pulp (CCPP) as fat replacer

Trait	Coffee cherry pulp powder (replacement % as fat replacer)
Trait	0	25	50	75	100
Uncooked
Moisture content (%)	60.46^a ± 2.54	61.38^b ± 1.65	62.27^c ± 2.23	63.14 ^d ± 2.54	63.89^e ± 1.98
Protein	17.54^a ± 1.11	18.12^ab ± 1.08	18.59^bc ± 1.02	19.11^c ± 1.82	19.64 ^cd ± 1.32
Fat (%)	19.37^e ± 1.03	14.47 ^d ± 1.23	9.45^c ± 0.98	4.73^b ± 0.89	0.37^a ± 0.03
Ash	1.75^a ± 0.09	2.12^ab ± 0.09	2.47^b ± 0.32	2.84^c ± 0.43	3.18 ^cd ± 0.49
Crude fiber (%)	0.18^a ± 0.04	2.46^b ± 0.06	2.71^c ± 0.37	3.00 ^d ± 0.56	3.25^e ± 0.49
^fCarbohydrates (%)	0.70^a ± 0.03	1.45^b ± 0.04	4.51^c ± 0.29	7.18 ^d ± 0.76	9.67^e ± 0.45
Energy (kCal/100 g)	247.29^e	208.51 ^d	159.41^c	147.73^b	120.57^a
Cholesterol content (mg/100 g)	90.80^d ± 2.77	83.20^cd±3.86	80.77^c± 3.56	73.83^b ± 2.55	69.41^a ± 2.16
Cooked
Moisture content	54.27^a ± 1.23	55.00^ab ± 1.32	57.54^b ± 2.43	58.95^c ± 2.61	59.91 ^d ± 234
Protein	22.59^a ± 0.85	22.67^a ± 0.98	23.28^b ± 1.48	23.89^c ± 2.32	24.57 ^d ± 1.29
Fat	18.54^e ± 0.84	15.06 ^d ± 0.56	10.62^c ± 1.32	6.07^b ± 1.43	0.49^a ± 0.03
Ash	2.37^a ± 0.33	2.60^ab ± 0.13	3.06^b ± 0.32	3.48^c ± 0.34	3.88 ^cd ± 0.42
Crude fiber	0.24^a ± 0.03	2.60^b ± 0.34	2.88^bc ± 0.11	3.20^c ± 0.45	3.44 ^d ± 0.65
^fCarbohydrates (%)	1.99^a ± 0.07	2.07^b ± 0.24	2.62^bc ± 0.23	4.41c ± 0.76	7.71 d ± 0.98
Energy (kCal/100 g)	265.18^e	234.5 ^d	199.18^c	167.83^b	133.53^a
Cholesterol content (mg/100 g)	111.23 ^d ± 3.44	104.93 ^cd ± 4.66	101.05^c ± 3.56	94.22^b ± 2.43	87.77^a ± 2.54

Values are means ± SD of five determinations. Values are Mean ± standard deviation of five replicates. Means in the same row with different letters are significantly different (p ≤ 0.05). Values with different superscript letters in the same row differ significantly (p ≤ 0.05).

^fy difference. ND means not detected.