Effect of Potato Flakes as Fat Replacer on the Quality Attributes of Low-Fat Beef Patties
- Citation:
- Ali, R. F. M., A. M. El-Anany, and A. M. Gaafar, "Effect of Potato Flakes as Fat Replacer on the Quality Attributes of Low-Fat Beef Patties", Advance Journal of Food Science and Technology, 2011.
Abstract:
The objective of this study was to evaluate the chemical, physical and sensory characteristics of lowfatbeef patties formulated by replacing different levels (25, 50, 75 and 100%) of fat with hydrated potatoflakes. Uncooked and cooked beef patties formulated with potato flakes had higher (p?0.05) moisture,carbohydrate and ash content and lower (p?0.05) fat contents than that of the control. Caloric values of beefpatties was lower (p?0.05) than control by between 7 and 57%, cholesterol content of patties decreased as levelof potato flakes increased. Cooking yield, Water Holding Capacity (WHC) as well as moisture and fatretention were increased significantly (p?0.05) with increasing the levels of potato flakes. Overall acceptabilityvalues for beef patties formulated with potato flakes were higher (p?0.05) than the control samples. Beef pattiesformulated with 75% potato flakes as fat replacer had significantly (p?0.05) the highest score of overallacceptability. Hydrated potato flack could be an excellent replacement for fat in beef patties maintainingacceptable and desirable sensory properties.
Notes:
n/a