Utilization of textured plant protein (TPP) in hamburger patties
1984
Rosario, R.D. del | Maldo, O.M. | Villanueva, H.S. (University of the Philippines at Los Banos, College, Laguna. Inst. of Food Science and Technology)
Hamburger patties containing pure beef and different levels of TPP (50%, 66.7% and 75%) were prepared and the effects of substitution on the composition, cooking yield, sensory qualities and cost of the patties were determined. Analysis of raw patties gave a moisture content of about 71.3%, a fat content of 3.8% and a protein content of 13.6%. The cooking yield and the juiciness of the substituted patties were comparable to those of the control sample of pure beef; the general acceptability was high even at 75% level substitution. Although soybean flavor was detected in the treated samples, the substituted patties were preferable to the commercial sample used. The cost of hamburger patties was reduced by 37.94%, 50.58% and 56.85% for the patties containing 50%, 66.7% and 75% TPP, respectively
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