Sweet potato peel flour in hamburger: effect on physicochemical, technological and sensorial characteristics

Marconato, Allana Mariny; Hartmann, Giovanna Luiza; Santos, Mara Lisiane dos; Amaral, Luane Aparecida do; Souza, Gabriel Henrique Oliveira de; Santos, Elisvânia Freitas dos; Novello, Daiana

doi:10.1590/1981-6723.11519

Cited by 15 publications

(14 citation statements)

References 35 publications

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“…According to the model ( Figure 1 ), the incorporation of potato peel flour into the beef patty formulation decreased flavor of the product. Marconato et al [ 34 ] found comparable results for beef patties with sweet potato peel flour (1.5%). The negative effect of potato peel flour on beef patty flavor is attributed to the bitter flavor of hydroxycinnamic acid derivatives, mainly chlorogenic acid [ 35 ].…”

Section: Resultsmentioning

confidence: 94%

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Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology

Pérez-Báez

Valenzuela‐Melendres

Camou

et al. 2021

Foods

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Heterocyclic amines (HCAs) are compounds with carcinogenic potential formed during high-temperature processing of meat and meat products. Vegetables or their extracts with high antioxidant capacity can be incorporated into the meat matrix to reduce their formation, but it is necessary to find the optimal levels to achieve maximum inhibition without affecting the sensory properties. The objective of this study was to evaluate the effects of roselle extract (RE, 0–1%), potato peel flour (PP, 0–2%), and beef fat (BF, 0–15%) on the sensory properties and formation of HCAs in beef patties using response surface methodology. IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, and PhIP were identified and quantified by HPLC. Regression models were developed to predict sensory properties and HCAs’ formation. All models were significant (p < 0.05) and showed a R2 > 0.70. Roselle extract and beef fat had a negative linear effect on the formation of the total HCAs, while PP had a positive linear effect. The optimal formula that minimizes the formation of HCAs included 0.63% RE, 0.99% PP, and 11.96% BF. RE and PP are foods that can be used as ingredients in low-fat beef patties to minimize the formation of HCAs without affecting their sensory properties.

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Section: Resultsmentioning

confidence: 94%

“…The models were considered adequate for response variable prediction when they showed a p -value < 0.05 and R 2 values greater than 0.80 [ 34 ]. Figure 1 shows the effect and tendencies of the process variables on the sensory parameters studied.…”

Section: Resultsmentioning

confidence: 99%

Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology

Pérez-Báez

Valenzuela‐Melendres

Camou

et al. 2021

Foods

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“…The use of banana peel powder in chicken sausages increased their nutritional value, dietary fiber content, cooking yield, and water-holding capacity, while reducing their fat content. Moreover, sweet potato peel flour with high fiber content modified the texture of dough, making it more brittle when it was added to the hamburger [ 120 ].…”

Section: Fruit and Vegetable Peel-enriched Muscle Foodsmentioning

confidence: 99%

Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives

Bhardwaj

Najda

Sharma

et al. 2022

Evidence-Based Complementary and Alternative Medicine

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Fresh fruit and vegetables are highly utilized commodities by health-conscious consumers and represent a prominent segment in the functional and nutritional food sector. However, food processing is causing significant loss of nutritional components, and the generation of waste is creating serious economic and environmental problems. Fruit and vegetables encompass husk, peels, pods, pomace, seeds, and stems, which are usually discarded, despite being known to contain potentially beneficial compounds, such as carotenoids, dietary fibers, enzymes, and polyphenols. The emerging interest in the food industry in the nutritional and biofunctional constituents of polyphenols has prompted the utilization of fruit and vegetable waste for developing enriched and functional foods, with applications in the pharmaceutical industry. Moreover, the utilization of waste for developing diverse and crucial bioactive commodities is a fundamental step in sustainable development. Furthermore, it provides evidence regarding the applicability of fruit and vegetable waste in different food formulations especially bakery, jam, and meat based products.

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“…High water holding capacity flour is suitable for making viscous food products and also the meat-based products. The purple-fleshed sweet potato peel flour was used in making the hamburger (Marconato et al, 2020). Besides, the orange-peel sweet potato powder also used in the making of beef burger, which is the meat-based products (Mahmoud et al, 2017).…”

Section: Water and Oil Holding Capacitymentioning

confidence: 99%

“…Therefore, in this study the sweet potato peels were being used as one of the ingredients in the waffle ice cream cone making in the form of sweet potato peel flour to reduce sweet potato peel waste production where annually there were 95% of by-products from vegetables are discarded during preparation and processing. (Marconato et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Sweet Potato Peel Flour Applications in The Textural Quality of Waffle Ice Cream Cone and Other Food Products

Dom

Amin

Basha

2020

Adv Agric Food Res J

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Sweet potatoes are nutritious vegetables commonly grown in Malaysia. However, its beneficial skins are mostly peeled and thrown away. The sweet potato peel has a slightly bitter taste with its good nutritional food value in producing healthy food products. In this study, sweet potato peel flour (SPPF) is added to the existing wheat flour in the formulation of ice cream waffle cones. The amount of wheat flour added in the mixture depends on the SPPF amount added. Preliminary study on the content of protein, moisture, crude fiber, protein, carbohydrate and fat were conducted and determined. Then, the SPPF was added based on the formulation of 5%, 10% and 15% addition to the wheat flour at 95%, 90% and 85%, respectively, in a batter mix formulation for the making of ice cream waffle cones. The control was made out of 100% wheat flour, in order to compare with the newly formulated ice cream waffle cones batter mixture. Addition of SPPF has impacted the quality of waffle ice cream cone in regards to its physicochemical properties such as colour, odour, tensile strength and textural properties. As the results, waffle cones of SPPF had lower value of L*, a* and b*, which turned darker than a controlled sample. The 5% formulation of sweet potato peel flour (SPPF) resulted to the highest crispiness of the waffle cones. Tensile strength of fiber materials in sweet potato peels flour became stable and balanced with the cone structure. Overall SPPF formulated waffle cones have passed the physical analysis and food applications’ requirements. As the SPPF have high value in water holding capacity, it can contribute to other food applications.

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Sweet potato peel flour in hamburger: effect on physicochemical, technological and sensorial characteristics

Cited by 15 publications

References 35 publications

Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology

Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology

Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives

Sweet Potato Peel Flour Applications in The Textural Quality of Waffle Ice Cream Cone and Other Food Products

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