Quality evaluation of beef patties formulated with wheat and sweet potato flour blends Quality evaluation of beef patties…
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Abstract
The use of fat replacers in meat products has been explored due to the demand for nutritious and healthy meat products. The optimal blend of wheat and sweet potato flour as healthy alternatives wasinvestigated.Using standard procedure, samples formulated were analyzed for proximate, color, texture, sensory, and cooking properties. The cooking yield, diameter reduction and cooking loss value ranged between 56.13 -77.27%, 10.35 -15.03% and 18.01 -22.72% respectively. A significant (????<0.05)difference was observed in all the cooking properties of the beef patties. The color attributes of the beef patties with the inclusion of wheat and sweet potato flour were significantly (????<0.05)affected by the incorporation of the flour blends.An increase was observed in protein content as the addition of wheat flour increased while the inclusion of sweet potato flour decreased fat content. The presence of sweet potato flour significantly (????<0.05)affected all the textural attributes of the beef patties samples. The optimum ingredient ratio obtained was 24% wheat flour and 76% sweet potato flour. Replacing meat fat with wheat and sweet potato flour blends will produceacceptable beef patties.
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References
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Khalil A.H. Quality characteristics of low-fat beef patties formulated with modified corn starch and water. Food Chemistry, 2000, 68(1): 61-68. https://doi.org/10.1016/S0308-8146(99)00156-9
Kolev N. D. Natural antioxidants – an alternative for reduction of nitrites in cooked meat products. Food Science and Applied Biotechnology, 2022, 5(1): 64-76. https://doi.org/10.30721/fsab2022.v5.i1.167
Marconato A.M., Hartmann G.L., Santos M.M.R., do Amaral L.A., de Souza G.H.O., dos Santos, E.F., Novello D. Sweet potato peel flour in hamburger: Effect on physicochemical, technological and sensorial characteristics. Brazilian Journal of Food Technology, 2020, 23(1): e2019115. https://doi.org/10.1590/1981-6723.11519
Meng H., Xu C., Wu M., Feng Y. Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality. Food Science and Nutrition, 2022, 10(3): 689-697. https://doi.org/10.1002/fsn3.2693
Nadim Z., Ahmadi E., Sarikhani H., Amiri Chayjan R. Effect of methylcellulose-based edible coating on strawberry fruit’s quality maintenance during storage. Journal of Food Processing and Preservation, 2015, 39(1): 80-90. https://doi.org/10.1111/jfpp.12227
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Naveena B.M., Muthukumar M., Sen A.R., Babji Y., Murthy T.R.K. Quality characteristics and storage stability of chicken patties formulated with finger millet flour (Eleusine coracana). Journal of Muscle Foods, 2006, 17(1): 92-104. https://doi.org/10.1111/j.1745-4573.2006.00039.x
Neel S.W., Reagan J.O., Mabry J.W. Effects of rapid chilling and accelerated processing on the physical and sensory characteristics of fresh pork loins. Journal of Animal Science, 1987, 64(3): 765-773. https://doi.org/10.2527/jas1987.643765x
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Padmaja G., Sheriff J., Sajeev M. Food uses and nutritional benefits of sweet potato. Fruit, Vegetable and Cereal Science and Biotechnology, 2012, 6(Special Issue 1): 115-123. Available at: http://www.globalsciencebooks.info/Online/GSBOnline/images/2012/FVCSB_6(SI1)/FVCSB_6(SI1)115-123o.pdf
Pintado T., Delgado-Pando G. Towards more sustainable meat products: Extenders as a way of reducing meat content. Foods, 2020, 9(8): 1044. https://doi.org/10.3390/foods9081044
Qiao J., Wang N., Ngadi M.O., Gunenc A., Monroy M., Gariépy C., Prasher S.O. Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique. Meat Science, 2007, 76(1): 1-8. https://doi.org/10.1016/j.meatsci.2006.06.031
Rindhe S. N., Chatli M. K., Wagh R. V., Kumar P., Malav O. P., Mehta, N. Development and quality of fiber enriched functional spent hen nuggets incorporated with hydrated wheat bran. International Journal of Current Microbiology and Applied Sciences, 2018, 7(12): 3331-3345. https://doi.org/10.20546/ijcmas.2018.712.384
Sayed M.E.E., Bakr A.S., Gaafar A.M., Ismaiel A. I., Salem, M.M. Production low-fat beef burger by using gum arabic as fat replacer. Menoufia Journal of Food and Dairy Sciences, 2020, 5(3): 17-33. https://doi.org/10.21608/mjfds.2020.170550
Serdaroǧlu M., Nacak B., Karabiyikoǧlu, M. Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters of chicken patties. Korean Journal for Food Science of Animal Resources, 2017, 37(3): 376-384. https://doi.org/10.5851/kosfa.2017.37.3.376
Serdaroǧlu M., Kavuan H.S., Pek G., Oztürk, B. Evaluation of the quality of beef patties formulated with dried pumpkin pulp and seed. Korean Journal for Food Science of Animal Resources, 2018, 38(1): 3-13. https://doi.org/10.5851/kosfa.2018.38.1.001
Shahiri Tabarestani H., Mazaheri Tehrani M. Optimization of physicochemical properties of low-fat hamburger formulation using blend of soy flour, split-pea flour and wheat starch as part of fat replacer system. Journal of Food Processing and Preservation, 2014, 38(1): 278-288. https://doi.org/10.1111/j.1745-4549.2012.00774.x
Shen Y., Hong S., Du Z., Chao M., O’Quinn T., Li Y. Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties. LWT, 2022, 154(1): 112774. https://doi.org/10.1016/j.lwt.2021.112774
Soltanizadeh N., Ghiasi-Esfahani H. Qualitative improvement of low meat beef burger using Aloe vera. Meat Science, 2014, 99(1): 75-80. https://doi.org/10.1016/j.meatsci.2014.09.002
Teferra T., Nigusse, G., Kurabachew, H. Nutritional, microbial and sensory properties of flat-bread (kitta) prepared from blends of maize (Zea mays L.) and orange-fleshed sweet potato (Ipomoea batatas L.) flours. International Journal of Food Science and Nutrition Engineering, 2015, 5(1): 33-39.
Verma A.K., Chatli M.K., Kumar D., Kumar, P., Mehta N. Efficacy of sweet potato powder and added water as fat replacer on the quality attributes of low-fat pork patties. Asian-Australasian Journal of Animal Sciences, 2015, 28(2): 252-259. https://doi.org/10.5713/ajas.14.0291
Youssef M.K., Barbut, S. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil. Meat Science, 2011, 87(4): 356-360. https://doi.org/10.1016/j.meatsci.2010.11.011
Aleson-Carbonell L., Fernández-López J., Pérez-Alvarez J.A., Kuri V. Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Science and Emerging Technologies, 2005, 6(2): 247-255. https://doi.org/10.1016/j.ifset.2005.01.002
Ali R.F.M., El-Anany A.M., Gaafar A.M. Effect of potato flakes as fat replacer on the quality attributes of low-fat beef patties. Advance Journal of Food Science and Technology, 2011, 3(3): 173-180. Available at: https://maxwellsci.com/print/ajfst/v3-173-180.pdf
AOAC Official Method. 39. Meat and Meat Products, MD, USA, AOAC International, 2005.
Balev D., Vlahova-Vangelova D., Dragoev S., Baleva L., Dimitrova M., Kolev N.D. Antioxidative effect of dry distilled rose petals extract in traditional Bulgarian dry fermented sausages with reduced nitrate content. Food Science and Applied Biotechnology, 5(2): 173-180. https://doi.org/10.30721/fsab2022.v5.i2.186
Baugreet S., Kerry J.P., Botineştean C., Allen P., Hamill R.M. Development of novel fortified beef patties with added functional protein ingredients for the elderly. Meat Science, 2016, 122(12): 40-47. https://doi.org/10.1016/j.meatsci.2016.07.004
Bunmee T., Setthaya P., Chaiwang N., Sansawat, T. Effect of Purple eggplant flour on physicochemical, lipid oxidation, and sensory properties of low-fat beef patties. International Journal of Food Science, 2022, 2022(2): 9753201. https://doi.org/10.1155/2022/9753201
Cofrades S., Serrano A., Ayo J., Solas M.T., Carballo J., Jiménez Colmenero F. Restructured beef with different proportions of walnut as affected by meat particle size. European Food Research and Technology, 2004, 218(10): 230-236. https://doi.org/10.1007/s00217-003-0808-y
Ergezer H., Akcan T., Lu M. S. The effects of potato puree and bread crumbs on some quality characteristics of low fat meatballs. Korean Journal for Food Science of Animal Resources, 2014, 34(5): 561-569. https://doi.org/10.5851/kosfa.2014.34.5.561
Eshag Osman M.F., Mohamed A.A., Alamri M.S., Ali I., Hussain S., Ibraheem M.I., Qasem A.A. Quality characteristics of beef patties prepared with octenyl-succinylated (Osan) starch. Foods, 2021, 10(6): 1157. https://doi.org/10.3390/foods10061157
Ginting E., Yulifianti R. Characteristics of noodle prepared from orange-fleshed sweet potato, and domestic wheat flour. Procedia Food Science, 2015, 3(1): 280-288. https://doi.org/10.1016/j.profoo.2015.01.032
Hawashin M.D., Al-Juhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E. Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder. Meat Science, 2016, 122(12): 32-39. https://doi.org/10.1016/j.meatsci.2016.07.017
Jairath G., Sharma D.P., Dabur R.S., Singh P.K., Bishnoi S. Standardization of corn starch as a fat replacer in buffalo calf meat sausages and its effect on the quality attributes. Indian Journal of Animal Research, 2018, 52(10): 1521-1525. https://doi.org/10.18805/ijar.B-3381
Jamaly S., Hashem M., Akhter S., Hossain M.. Wheat flour as dietary fiber on fresh and preserved beef meatballs. Bangladesh Journal of Animal Science, 2017, 46(1): 35-43. https://doi.org/10.3329/bjas.v46i1.32175
Kang M.S.M., Choi W.H., Lee K.T., Cheong S.H., Lee S. K. Effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storage. Asian-Australasian Journal of Animal Sciences, 2012, 25(5): 725-732.https://doi.org/10.5713/ajas.2011.11280
Khalil A.H. Quality characteristics of low-fat beef patties formulated with modified corn starch and water. Food Chemistry, 2000, 68(1): 61-68. https://doi.org/10.1016/S0308-8146(99)00156-9
Kolev N. D. Natural antioxidants – an alternative for reduction of nitrites in cooked meat products. Food Science and Applied Biotechnology, 2022, 5(1): 64-76. https://doi.org/10.30721/fsab2022.v5.i1.167
Marconato A.M., Hartmann G.L., Santos M.M.R., do Amaral L.A., de Souza G.H.O., dos Santos, E.F., Novello D. Sweet potato peel flour in hamburger: Effect on physicochemical, technological and sensorial characteristics. Brazilian Journal of Food Technology, 2020, 23(1): e2019115. https://doi.org/10.1590/1981-6723.11519
Meng H., Xu C., Wu M., Feng Y. Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality. Food Science and Nutrition, 2022, 10(3): 689-697. https://doi.org/10.1002/fsn3.2693
Nadim Z., Ahmadi E., Sarikhani H., Amiri Chayjan R. Effect of methylcellulose-based edible coating on strawberry fruit’s quality maintenance during storage. Journal of Food Processing and Preservation, 2015, 39(1): 80-90. https://doi.org/10.1111/jfpp.12227
Nasonova V.V., Tunieva E.K. A comparative study of fat replacers in cooked sausages. IOP Conference Series: Earth and Environmental Science, 2019, 333(1): 012085. https://doi.org/10.1088/1755-1315/333/1/012085
Naveena B.M., Muthukumar M., Sen A.R., Babji Y., Murthy T.R.K. Quality characteristics and storage stability of chicken patties formulated with finger millet flour (Eleusine coracana). Journal of Muscle Foods, 2006, 17(1): 92-104. https://doi.org/10.1111/j.1745-4573.2006.00039.x
Neel S.W., Reagan J.O., Mabry J.W. Effects of rapid chilling and accelerated processing on the physical and sensory characteristics of fresh pork loins. Journal of Animal Science, 1987, 64(3): 765-773. https://doi.org/10.2527/jas1987.643765x
Oluwalana I., Malomo S., Ogbodogbo, E. Quality assessment of flour and bread from sweet potato wheat composite flour blends. International Journal of Biological and Chemical Sciences, 2012, 6(1): 65-76. https://doi.org/10.4314/ijbcs.v6i1.6
Padmaja G., Sheriff J., Sajeev M. Food uses and nutritional benefits of sweet potato. Fruit, Vegetable and Cereal Science and Biotechnology, 2012, 6(Special Issue 1): 115-123. Available at: http://www.globalsciencebooks.info/Online/GSBOnline/images/2012/FVCSB_6(SI1)/FVCSB_6(SI1)115-123o.pdf
Pintado T., Delgado-Pando G. Towards more sustainable meat products: Extenders as a way of reducing meat content. Foods, 2020, 9(8): 1044. https://doi.org/10.3390/foods9081044
Qiao J., Wang N., Ngadi M.O., Gunenc A., Monroy M., Gariépy C., Prasher S.O. Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique. Meat Science, 2007, 76(1): 1-8. https://doi.org/10.1016/j.meatsci.2006.06.031
Rindhe S. N., Chatli M. K., Wagh R. V., Kumar P., Malav O. P., Mehta, N. Development and quality of fiber enriched functional spent hen nuggets incorporated with hydrated wheat bran. International Journal of Current Microbiology and Applied Sciences, 2018, 7(12): 3331-3345. https://doi.org/10.20546/ijcmas.2018.712.384
Sayed M.E.E., Bakr A.S., Gaafar A.M., Ismaiel A. I., Salem, M.M. Production low-fat beef burger by using gum arabic as fat replacer. Menoufia Journal of Food and Dairy Sciences, 2020, 5(3): 17-33. https://doi.org/10.21608/mjfds.2020.170550
Serdaroǧlu M., Nacak B., Karabiyikoǧlu, M. Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters of chicken patties. Korean Journal for Food Science of Animal Resources, 2017, 37(3): 376-384. https://doi.org/10.5851/kosfa.2017.37.3.376
Serdaroǧlu M., Kavuan H.S., Pek G., Oztürk, B. Evaluation of the quality of beef patties formulated with dried pumpkin pulp and seed. Korean Journal for Food Science of Animal Resources, 2018, 38(1): 3-13. https://doi.org/10.5851/kosfa.2018.38.1.001
Shahiri Tabarestani H., Mazaheri Tehrani M. Optimization of physicochemical properties of low-fat hamburger formulation using blend of soy flour, split-pea flour and wheat starch as part of fat replacer system. Journal of Food Processing and Preservation, 2014, 38(1): 278-288. https://doi.org/10.1111/j.1745-4549.2012.00774.x
Shen Y., Hong S., Du Z., Chao M., O’Quinn T., Li Y. Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties. LWT, 2022, 154(1): 112774. https://doi.org/10.1016/j.lwt.2021.112774
Soltanizadeh N., Ghiasi-Esfahani H. Qualitative improvement of low meat beef burger using Aloe vera. Meat Science, 2014, 99(1): 75-80. https://doi.org/10.1016/j.meatsci.2014.09.002
Teferra T., Nigusse, G., Kurabachew, H. Nutritional, microbial and sensory properties of flat-bread (kitta) prepared from blends of maize (Zea mays L.) and orange-fleshed sweet potato (Ipomoea batatas L.) flours. International Journal of Food Science and Nutrition Engineering, 2015, 5(1): 33-39.
Verma A.K., Chatli M.K., Kumar D., Kumar, P., Mehta N. Efficacy of sweet potato powder and added water as fat replacer on the quality attributes of low-fat pork patties. Asian-Australasian Journal of Animal Sciences, 2015, 28(2): 252-259. https://doi.org/10.5713/ajas.14.0291
Youssef M.K., Barbut, S. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil. Meat Science, 2011, 87(4): 356-360. https://doi.org/10.1016/j.meatsci.2010.11.011
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How to Cite
OGUNDIPE, Oladeinde O et al.
Quality evaluation of beef patties formulated with wheat and sweet potato flour blends.
Food Science and Applied Biotechnology, [S.l.], v. 6, n. 2, p. 187-199, oct. 2023.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/245>. Date accessed: 12 sep. 2024.
doi: https://doi.org/10.30721/fsab2023.v6.i2.245.