Effect of Adding Sweet Potato on the Quality of Beef Hamburger Patties
2018
Kim, H., Woosong University, Daejeon, Republic of Korea
To develop hamburger patties with sweet potato as a functional food, hamburger patties were prepared with various concentrations of sweet potato (10, 20, 30, 40, 50%, w/w). The moisture contents with sweet potato were significantly higher that of the control group. The crude protein and crude fat content of the control group showed the highest level compared to the groups with sweet potato. Only the 50% sweet potato group showed a higher level of crude ash than the control group. The cooking loss rate and reduction rate in diameter in the groups with sweet potato was significantly lower than that of the control group. The L value (lightness) of the groups with sweet potato was lower than that of the control group. On the other hand, the a value (redness) and b value (yellowness) of the sweet potato groups were significantly higher than those of the control group. The hardness was increased by adding sweet potato. The gumminess and chewiness were also significantly higher in the sweet potato groups than the control group. The preference of appearance and juiciness in the sweet potato groups were higher than those of the control group. On the other hand, the preference of flavor was similar in all groups. The overall acceptability of the control group was similar to the sweet potato groups except for the group with 50% sweet potato. As a result, sweet potato can improve the appearance and texture and 20-30% sweet potato would be suitable for making hamburger patties.
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