Sensory attributes and texture profile of beef burgers with gari.
Beef burgers were produced using gari to substitute beef in the product formulations at 0% (control), 10%, 15% and 20% respectively. Cooking yield increased significantly (p<0.05) with increasing use of gari. Sensory evaluation of the products revealed significant (p<0.05) differences for acceptability and texture attributes. The acceptability score for burgers produced with 15% gari was not significantly different (p>0.05) from the control without gari. Using gari had no significant (p>0.05) effect on flavor and odor attributes of beef burgers. Texture profile analysis of burgers showed significant (p<0.05) reductions in hardness, springiness, gumminess and chewiness at all levels of substituting beef with gari. Production cost of burgers reduced by 9%, 14% and 18% respectively using 10%, 15% and 20% gari in burgers. The results suggest that gari has promising potential for use in comminuted meat products.
The Ohio State University, Columbus, OH, USA. wyakwetey.canr@knust.edu.gh
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D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D003258:Consumer Behavior; D003365:Costs and Cost Analysis; D004032:Diet / Q000208:ethnology; D005518:Food Preferences; D005628:Frozen Foods / Q000032:analysis / Q000191:economics; D005869:Ghana; D006358:Hot Temperature; D006801:Humans; D002365:Manihot / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis* / Q000191:economics; D055595:Mechanical Phenomena; D009812:Odorants; D009820:Ohio; D018517:Plant Roots / Q000737:chemistry*; D012677:Sensation; D013649:Taste; D014867:Water / Q000032:analysis
D014867:Water