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    Abstract
2011 (Vol. 3, Issue: 3)
Article Information:

Effect of Potato Flakes as Fat Replacer on the Quality Attributes of Low-Fat Beef Patties

Rehab F.M. Ali, A.M. El-Anany and A.M. Gaafar
Corresponding Author:  Rehab F.M. Ali 

Key words:  Beef burger, caloric value, cholesterol, colour, flakes, sensory,
Vol. 3 , (3): 173-180
Submitted Accepted Published
2011 February, 24 2011 March, 26 2011 June, 06
Abstract:

The objective of this study was to evaluate the chemical, physical and sensory characteristics of lowfat beef patties formulated by replacing different levels (25, 50, 75 and 100%) of fat with hydrated potato flakes. 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 beef patties was lower (p#0.05) than control by between 7 and 57%, cholesterol content of patties decreased as level of potato flakes increased. Cooking yield, Water Holding Capacity (WHC) as well as moisture and fat retention were increased significantly (p#0.05) with increasing the levels of potato flakes. Overall acceptability values for beef patties formulated with potato flakes were higher (p#0.05) than the control samples. Beef patties formulated with 75% potato flakes as fat replacer had significantly (p#0.05) the highest score of overall acceptability. Hydrated potato flack could be an excellent replacement for fat in beef patties maintaining acceptable and desirable sensory properties.
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  Cite this Reference:
Rehab F.M. Ali, A.M. El-Anany and A.M. Gaafar, 2011. Effect of Potato Flakes as Fat Replacer on the Quality Attributes of Low-Fat Beef Patties.  Advance Journal of Food Science and Technology, 3(3): 173-180.
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