Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 55, Issue 3, Pages 1018-1024Publisher
WILEY
DOI: 10.1111/ijfs.14324
Keywords
Beef burgers; colour parameters; cost reduction; Pea fibre; sensory acceptance; texture profile
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Funding
- CAPES
- CYTED [119RT0568]
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This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) - similar to the commercial formulation; fibre/less meat (FLM)-5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)-7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance.
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