Effect of Some Nutritional Additives on the Quality and Formulation Cost of Beef Burger

Abstract

Abstract: This experimental work included production of beef burger using beef meat only (control), textured soy granules replace 20 and 30 % of meat mass, sweet potatoes also replace 20 and 30 % of meat mass and mixture of textured soy granules and sweet potatoes (1:1) replace 30 % of meat mass. The incorporation of textured soy granules or sweet potatoes significantly improves the nutritional value, physicochemical and hygienic qualities of the product. The antioxidant effect of sweet potatoes significantly decreases the deterioration criteria in its extended formulations. Moreover, there was a significant improvement in the color, juiciness and tenderness of burger which formulated with sweet potatoes. Recognizable reduction in the formulation cost of burgers was achieved in all extended formulations whereas the replacement of meat mass by 30 % mixture of textured soy granules and sweet potatoes (1:1) scored the lowest price and still with accepted quality parameters. Key words: Beef burger Nutritional additives Quality Formulation cost Textured soy granules and sweet potatoes INTRODUCTION The vegetables could serve as fillers, binders, fat Increasing interest have being shown in partial antioxidants in a meat system [6]. Sweet potatoes are a replacement of meat items with extenders/binders/fillers in nutritious food, low in fat and protein, but rich i

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