## 3 Results and Discussion
### Proximate Composition
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Burgers**} & \multicolumn{3}{c}{**Extracts**} \\ \hline  & **CB** & **FRB** & **FRB-AE** & **FRB-TAE** & **AE** & **TAE** \\ \hline Energy content & 198.73 \(\pm\) 6.72 \({}^{\text{a}}\) & 169.07 \(\pm\) 12.21 \({}^{\text{a}}\) & 183.93 \(\pm\) 5.01 \({}^{\text{a}}\) & 165.72 \(\pm\) 17.05 \({}^{\text{a}}\) & 195.54 \(\pm\) 11.68 \({}^{\text{a}}\) & 194.17 \(\pm\) 12.54 \({}^{\text{a}}\) \\ Moisture & 62.46 \(\pm\) 0.08 \({}^{\text{a}}\) & 66.43 \(\pm\) 1.50 \({}^{\text{a}}\) & 63.84 \(\pm\) 0.99 \({}^{\text{a}}\) & 65.13 \(\pm\) 1.95 \({}^{\text{a}}\) & 7.83 \(\pm\) 0.63 \({}^{\text{b}}\) & 14.03 \(\pm\) 0.66 \({}^{\text{ab}}\) \\ Ash & 2.46 \(\pm\) 0.02 \({}^{\text{b}}\) & 2.70 \(\pm\) 0.05 \({}^{\text{ab}}\) & 2.80 \(\pm\) 0.05 \({}^{\text{ab}}\) & 2.90 \(\pm\) 0.07 \({}^{\text{a}}\) & 8.99 \(\pm\) 0.21 \({}^{\text{a}}\) & 9.04 \(\pm\) 0.14 \({}^{\text{a}}\) \\ Fat & 12.16 \(\pm\) 1.25 \({}^{\text{a}}\) & 9.59 \(\pm\) 1.29 \({}^{\text{bc}}\) & 10.57 \(\pm\) 0.25 \({}^{\text{bc}}\) & 7.99 \(\pm\) 1.81 \({}^{\text{b}}\) & 0.73 \(\pm\) 0.23 \({}^{\text{c}}\) & 0.41 \(\pm\) 0.05 \({}^{\text{c}}\) \\ Protein & 19.14 \(\pm\) 0.79 \({}^{\text{a}}\) & 18.50 \(\pm\) 0.36 \({}^{\text{ab}}\) & 18.92 \(\pm\) 0.24 \({}^{\text{ab}}\) & 17.54 \(\pm\) 0.06 \({}^{\text{b}}\) & 10.58 \(\pm\) 0.01 \({}^{\text{c}}\) & 10.69 \(\pm\) 0.17 \({}^{\text{c}}\) \\ Carbohydrates & 2.98 \(\pm\) 0.31 \({}^{\text{b}}\) & 1.32 \(\pm\) 0.04 \({}^{\text{b}}\) & 1.91 \(\pm\) 1.12 \({}^{\text{b}}\) & 4.52 \(\pm\) 0.49 \({}^{\text{b}}\) & 36.58 \(\pm\) 2.42 \({}^{\text{a}}\) & 37.08 \(\pm\) 3.06 \({}^{\text{a}}\) \\ IDF & 0.74 \(\pm\) 0.06 \({}^{\text{b}}\) & 1.39 \(\pm\) 0.15 \({}^{\text{b}}\) & 1.85 \(\pm\) 0.48 \({}^{\text{b}}\) & 1.77 \(\pm\) 0.40 \({}^{\text{b}}\) & 29.58 \(\pm\) 3.61 \({}^{\text{a}}\) & 19.96 \(\pm\) 1.20 \({}^{\text{ab}}\) \\ SDF & 0.08 \(\pm\) 0.11 \({}^{\text{b}}\) & 0.07 \(\pm\) 0.00 \({}^{\text{b}}\) & 0.16 \(\pm\) 0.23 \({}^{\text{b}}\) & 0.23 \(\pm\) 0.29 \({}^{\text{b}}\) & 5.72 \(\pm\) 1.41 \({}^{\text{ab}}\) & 8.78 \(\pm\) 1.46 \({}^{\text{a}}\) \\ TDF & 0.81 \(\pm\) 0.05 \({}^{\text{b}}\) & 1.46 \(\pm\) 0.15 \({}^{\text{b}}\) & 1.87 \(\pm\) 0.66 \({}^{\text{b}}\) & 1.93 \(\pm\) 0.63 \({}^{\text{b}}\) & 35.30 \(\pm\) 2.20 \({}^{\text{a}}\) & 28.73 \(\pm\) 2.67 \({}^{\text{ab}}\) \\ \hline \hline \end{tabular}  
* \({}^{\text{a}}\)\(<\): Different letters within the same row indicate significant differences between samples (\(p\) < 0.05). AE: artichoke extract; CB: control burger; FRB: fat-replaced burger; IDF: insoluble dietary fiber; SDF: soluble dietary fiber; TAE: treated artichoke extract; TDP: total dietary fiber.  
\end{table} 
Table 2: Proximal composition of raw burgers and extracts (g/100 g). The characterization of artichoke extracts used during the reformulation of beef burgers resulted in significant differences in moisture, IDF, SDF, and TDF. Dry artichoke extracts were subjected to enzymatic treatment using cellulase from _Trichoderma reesei_, an enzyme that catalyzes the hydrolysis of the \(\beta\)-1,4-glycosidic bond in cellulose and hemicellulose, resulting in monosaccharides and smaller polysaccharides (cellobiose, cello-oligosaccharides, or glucose). Cellulose is the major component of IDF in artichoke (18 g/100 g) [46]; therefore, an increase in SDF and a decrease in IDF were likely the result of the enzymatic cleavage of cellulose and hemicellulose. However, there was a significant decrease in IDF after treatment, possibly due to the partial loss of the compounds generated during enzymatic breakage. Fissore et al. [22] reported similar results in enzymatically treated artichoke by-products, increasing the content of inulin, the main compound present in the SDF of artichoke. Moreover, the incorporation of the artichoke extracts produced a tendency to increase the SDF, IDF, and TDF content of the beef burgers. However, these increases were not significant, possibly due to the small amount of extract added.