Physical quality and consumer acceptance of beef patties containing different levels of moringa oleifera leaf flour extract

Abstract

The aim of this study was to determine the effect of Moringa oleifera leaf flour extract (MOLFE) utilization on medium beef patties. The addition levels of MOLFE were set at 0 (P0), 2 (P1) and 4% (P2) (w/w). A total of 25 semi-trained panellists was asked to evaluate consumer acceptance using a preference measurement instrument of a 9-point hedonic scale. The physical quality and hedonic test data were analysed using analysis of variance followed by the Tukey test for a significantly different data. This study revealed a notable effect of MOLFE on raw patties pH (p<0.05), wherein its addition markedly decreased the raw pH value. No significant effect was observed for cooked pH, cooking loss and water holding capacity (WHC). Likewise, the hedonic test result was not differed among treatments (p>0.05), indicating acceptable inclusion of MOLFE into beef patties up to 4%. This study suggests the utilization of MOLFE up to 4% level can be applied to the manufacture of beef patties while maintaining its consumer acceptance.