Utilization of banana (Musa sp.) blossom and texturized vegetable protein (TVP) in burger meat patty formulation
2014
Anon.
Ground pork (GP), banana blossom (BB) and texturized vegetable protein (TVP) were combined in different proportions in patty formulations. Ratios of GP: BB: TVP were as follows: P1 (100% GP), P2 (50:25:25), P3 (25:50:25), P4 (25:25:50) and P5(100% BB). Sensory evaluation concluded low scores for P5 in all attributes and no significant difference between P1 and P2 in terms of overall acceptability hence, 50% meat substitution of BB and TVP is acceptable. Analyzing proximate composition of P1 and P2 showed P1 has more moisture (68.26 +- 2.01), fat (7.68 +- 1.12) and ash (2.77 +- 0.07). P2, which had 50% meat substituted with 25% BB and 25% TVP, has higher fiber (1.26 +- 0.36), protein (15.68 +- 0.82) and NFE (13.49 +- 5.89). Increase in fiber may be explained by the incorporation of BB, which contains 2.28% fiber (fresh basis). Higher protein content may be due to incorporation of TVP, a non-meat, high protein source usually from soy.
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