Beef Fat Substitute for Ground Beef

. 2014 Sep;51(9):2046-53.

doi: x.1007/s13197-013-1233-2. Epub 2014 January xviii.

Alternative fat substitutes for beefiness burger: technological and sensory characteristics

Affiliations

• PMID: 25190862
• PMCID: PMC4152509
• DOI: 10.1007/s13197-013-1233-ii

Free PMC article

Alternative fat substitutes for beefiness burger: technological and sensory characteristics

Sabrina C Bastos  et al. J Nutrient Sci Technol. 2014 Sep .

Complimentary PMC commodity

Abstract

This study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of light-green banana pare, flour of apple peel and lurid of Dark-green Assistant as fat substitutes. Regarding color, the formulations containing fat substitutes based on green banana presented lower values for b* and L*. Hamburgers with added oatmeal and apple peel flour obtained high values of a* and low values of L*, producing the reddest burgers. Substitutes based on green banana differed from others, resulting in a higher yield of burgers and water-holding capacity during cooking, also having lower toughness and less shrinkage. The sensory acceptance examination for untrained consumers suggests that the flour of peel and pulp of green banana, and oatmeal flour are excellent choices for fatty-substitution in beef burger. Although fat contributes to a series of physical and sensory attributes such equally softness, juiciness and yield, it is possible to reduce the lipid content in beef burgers without depreciating the quality of food through the use of the post-obit fatty substitutes: oat flour, apple tree peel flour, green banana pulp flour, green banana skin flour and green assistant pulp.

Keywords: Beefiness burger; Fat substitutes; Depression-fat; Sensory analysis; Technological characteristics.

Figures

Fig. 1

Scores (a) and loadings (b) plots of PCA for the concrete characteristics of the hamburger samples. Formulation no added fat (F1), with added fatty (F2), fatty substituted for oatmeal (F3), fat substituted for flour of green banana lurid (F4), fatty substituted for flour of greenish banana peel (F5), fat substituted for flour of apple peel (F6), fat substituted for green assistant pulp (F7)

Fig. 2

Iii-way internal preference map for appearance (AP), taste (TA), texture (TX), overall aspect (OA) and buy intent (PI). Consumers are represented by ○. Formulation no added fatty (F1), with added fat (F2), fat substituted for oatmeal (F3), fat substituted for flour of green banana pulp (F4), fat substituted for flour of green assistant peel (F5), fat substituted for flour of apple peel (F6), fat substituted for green banana pulp (F7)

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Source: https://pubmed.ncbi.nlm.nih.gov/25190862/

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