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     Advance Journal of Food Science and Technology

    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 
Submitted: 2011 February, 24
Accepted: 2011 March, 26
Published: 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.

Key words:  Beef burger, caloric value, cholesterol, colour, flakes, sensory,
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Cite this Reference:
Rehab F.M. Ali, 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, (3): 173-180.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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