| Titles |
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English :
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Effect of Potato Flakes as Fat Replacer on the Quality Attributes of
Low-Fat Beef Patties
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Arabic :
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تأثير استخدام رقائق البطاطس كبديل للدهن علي خصائص جودة برجر اللحم المنخفض الدهن
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| Abstract |
The objective of this study was to evaluate the chemical, physical and sensory characteristics of lowfat beef patties formulated by replacing different levels (25, 50, 75 and 100%) of fat with hydrated potato flakes. Uncooked and cooked beef patties formulated with potato flakes had higher (p#0.05) moisture, carbohydrate and ash content and lower (p#0.05) fat contents than that of the control. Caloric values of beef patties was lower (p#0.05) than control by between 7 and 57%, cholesterol content of patties decreased as level of potato flakes increased. Cooking yield, Water Holding Capacity (WHC) as well as moisture and fat retention were increased significantly (p#0.05) with increasing the levels of potato flakes. Overall acceptability values for beef patties formulated with potato flakes were higher (p#0.05) than the control samples. Beef patties formulated with 75% potato flakes as fat replacer had significantly (p#0.05) the highest score of overall acceptability. Hydrated potato flack could be an excellent replacement for fat in beef patties maintaining acceptable and desirable sensory properties.
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| Publication year |
2011
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| Availability location |
Maxwell Scientific Organization
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| Availability number |
2042-4876
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Advance Journal of Food Science and Technology
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| Author(s) from ARC |
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| External authors (outside ARC) |
أيمن محمد العنانى
معهد بحوث تكنولوجيا الاغذيه
رحاب على
كلية الزراعة - جامعة القاهرة
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| Publication Type |
Journal
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