Potentials of Gum From Detarium microcarpum (DM) and Mucuna flagellipes (MF) Seeds as Raw Beef Burger Stabilizers

Abstract

Raw beef burgers containing graded levels (0.25, 0.5, 0.75. and 1.0%) of polysaccharide gums extracted from Detarium microcarpum (DM) and Mucuna flagellipes (MF) were produced. Unstabilized beef burgers and beef burgers containing gum tragacanth (TR) were also produced simultaneously to serve as control. The raw beef burgers were evaluated for selected physicochemical and sensory properties so as to assess the stabilization potentials of DM and MF polysaccharide gums relative to the conventional TR. Beef burgers containing the polysaccharide gums had significantly (P < 0.05) lower shrinkage, higher water holding capacity (WHC), and better stability under ambient conditions (27 +/- 1 degrees C and RH 90.6%) then the unstabilized burgers. Among the stabilized burgers, DM gum burgers had lower (P < or = 0.05) shrinkage and higher WHC than MF and TR gums burgers. All the gum-stabilized beef burgers required 9-26% higher compression force indicating a less friable product than the unstabilized burgers. At 0.25 and 0.5% levels of gum incorporation DM gum burgers had comparable compression force with TR gum burgers and this was lower (P < or = 0.05) than the compression force of MF gum burgers. Sensory panel results indicated a lower score for finger feel in gum-stablized burgers than the unstabilized burgers. DM and TR gum burgers had comparable scores with TR gum burgers in all the sensory attributes tested. Overall acceptability score showed that all the gum-stabilized beef burgers were acceptable. It was evident from the study that polysaccharide gums from DM and MF seeds can serve as effective stabilizers in beef burgers without adverse effect on the quality of the product.

Proximate, Micronutrient Composition, Physical and Sensory properties of Cookies Produced from Wheat, Sweet Detar and Moringa Leaf Flour Blends

“…Adequate crude fibre in a diet enhances gastro intestinal and cardiovascular health and research has shown the importance of crude fibre in glycaemic control and improved morbidity of diabetic patients. 30 The carbohydrate content of the cookies decreased from 57.94 -47.59% with sample A having the highest value (57.94%) while sample E had the 31 ; that the gum of sweet detar has the ability to lower shrinkage, increase water holding capacity and give better stability.…”

Influence of moisture content and loading orientation on some mechanical properties of Mucuna flagellipes nut

“…The kernel therefore serves as a very good source of protein and edible oil. Gum extracted from Mucuna flagellipes kernel was shown to possess high emulsion properties and pseudoplasticity (Onweluzo et al 2004), which suggests its suitability as a stabilizer and emulsifier in oil-water emulsions like mayonnaise and salad dressings as well as in meat emulsions and as thickening agent in foods (Nwokocha, Williams 2009). As a result, the flour of Mucuna flagellipes kernel is usually applied as a thickening agent in soups (Anumnu 1990;Ene-Obong, Carnovale 1992;Versteeg et al 1998).…”

Physicochemical, Sensory and Microbial Qualities of Ice Cream Stabilized with Hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum)

“…The aged or dried seeds are utilized in the eastern part of Nigeria as a soup thickener after being processed into flour [7]. The seed polysaccharide has been reported to be used as a natural stabilizer in processed fruit products [8].…”