Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties

Bunmee, Thanaporn; Setthaya, Phatthawin; Chaiwang, Niraporn; Sansawat, T.

doi:10.1155/2022/9753201

International Journal of Food Science

2022

DOI: 10.1155/2022/9753201

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Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties

Thanaporn Bunmee

Phatthawin Setthaya

Niraporn Chaiwang

et al.

Abstract: This study examines the implications of PEF as an alternative fat replacer on nutritional composition, display storage stability, product quality, and its practical application for beef patties. Four different beef patties were formulated with 0, 2.5, 5.0, and 7.5% PEF. Addition of the PEF in beef patties resulted in a significant increase in moisture, ash, and total dietary fiber while decreasing protein and fat contents. The cooking yield, moisture, and fat retention of the PEF beef patties were significantl… Show more

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Cited by 4 publications

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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Ramatsetse,

Ramashia,

Mashau

2024

Food Science & Nutrition

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Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low‐fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red‐coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%–10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.

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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Ramatsetse,

Ramashia,

Mashau

2024

Food Science & Nutrition

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Sustainable Superheated Steam Drying of Unripe Banana (Musa acuminata cv. Hom Thong): Effects on Resistant Starch and Physicochemical–Functional Properties

Phothisoot,

Gavahian,

Lin

2023

Starch Stärke

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Utilizing unripe banana flour (UBF) has gained considerable interest recently due to its functional components, particularly its resistant starch (RS). This study explored the novel approach of superheated steam drying (SSD) to produce UBF. Banana slices with 1, 2, or 3 mm thicknesses were dried using SSD at 75, 85, 95, or 105°C. The resulting UBFs were analyzed for starch content and physicochemical‐functional properties and compared with conventional hot‐air drying (HAD) at 55 or 75°C. Replacing HAD with SSD saved 75% of the drying time and increased the whiteness index. SSD‐produced UBF had a high RS content, excellent resistance to enzyme digestion, and potential beneficial health effects. At the same time, scanning electron microscopy showed that the SSD‐ and HAD‐dried samples had similar morphological characteristics. The swelling power, water solubility index, and water holding capacity of the UBF increased rapidly above 70˚C. The peak viscosity, breakdown, and setback of SSD‐dried UBF were greater than those of HAD at the same temperature. Technological properties (high hydration value and peak viscosity) and reduced processing time make SSD‐dried UBF a potential natural thickening ingredient for the food industry.This article is protected by copyright. All rights reserved

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Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products

Rocchetti¹,

Ferronato²,

Sarv³

et al. 2023

Current Opinion in Food Science

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Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties

Cited by 4 publications

References 43 publications

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Sustainable Superheated Steam Drying of Unripe Banana (Musa acuminata cv. Hom Thong): Effects on Resistant Starch and Physicochemical–Functional Properties

Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products

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