Utilization of wet okara in low-fat beef patties
2007
TURHAN, SADETTIN | TEMIZ, HASAN | SAGIR, INCI
The effects of different levels of wet okara (0, 7.5, 15, 22.5, 30 and 37.5%) on proximate composition, cholesterol content, pH, cook loss, color and sensory characteristics of low-fat beef patties were studied. Okara addition affected some quality parameters of beef patties. While the moisture content of raw and cooked beef patties increased by the addition of okara, the protein content decreased. The addition of okara reduced the cholesterol content by about 6-56% for uncooked beef patties, and 9-42% for cooked beef patties. The cooking yield of beef patties improved by the addition of okara. The addition of okara increased the pH, and L and b values of raw beef patties and decreased the a value. The effect of wet okara on the sensory properties was statistically significant (P < 0.05), and the highest scores for overall acceptability were recorded for 7.5, 15 and 22.5% added okara. The results indicate that wet okara can be used up to 22.5% for the production of cheaper and healthier beef patties.
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