Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour.
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.
Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Republic of Korea.
Hae Chang
HC
Yi
Hyunnho
H
Cho
Jae Joon
JJ
Hong
Rae Kyeong
RK
Ryu
Keum Taek
KT
Hwang
Joe M
JM
Regenstein
D000268:Adhesiveness; D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D004032:Diet / Q000208:ethnology; D004041:Dietary Fats / Q000032:analysis; D005511:Food Handling; D005518:Food Preferences; D063427:Food Quality; D006358:Hot Temperature; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D055595:Mechanical Phenomena; D012275:Oryza / Q000737:chemistry*; D010858:Pigmentation; D056910:Republic of Korea; D012639:Seeds / Q000737:chemistry*; D012677:Sensation; D017365:Spices / Q000032:analysis*; D014867:Water / Q000032:analysis
D004041:Dietary Fats; D014867:Water