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Abstract
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Article Information:
Effect of Potato Flakes as Fat Replacer on the Quality Attributes of Low-Fat Beef Patties
Rehab F.M. Ali, A.M. El-Anany and A.M. Gaafar
Corresponding Author: Rehab F.M. Ali
Submitted: 2011 February, 24
Accepted: 2011 March, 26
Published: 2011 June, 06 |
Abstract:
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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.
Key words: Beef burger, caloric value, cholesterol, colour, flakes, sensory,
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Cite this Reference:
Rehab F.M. Ali, A.M. El-Anany and A.M. Gaafar, . Effect of Potato Flakes as Fat Replacer on the Quality Attributes of Low-Fat Beef Patties. Advance Journal of Food Science and Technology, (3): 173-180.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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