Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour
2012
Yi, Hae Chang | Cho, Hyunnho | Hong, Jae Joon | Ryu, Rae Kyeong | Hwang, Keum Taek | Regenstein, J. M. (Joe M.)
This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties. GRF had a lower cook loss among the treatment groups due to an increase in fat and moisture retentions (p<0.05). GRF lowered texture profile values for hardness, gumminess, springiness, and chewiness (p<0.05) of the patties, which are generally beneficial for this product. The beef patties with GRF were juicier and more tender than the control and other treatments (p<0.05). Hedonic scores for juiciness, tenderness and overall acceptability were the highest for the beef patties with 1 and 3% GRFs, suggesting that GRF may be an effective functional ingredient to improve the textural quality of seasoned beef patties.
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