Effect of Potato Flakes as Fat Replacer on the Quality Attributes of Low-Fat Beef Patties

Abstract: The objective of this study was to evaluate the chemical, physical and sensory characteristics of lowfat beef patties formulated by replacing different levels (25, 50, 75 and 100%) of fat with hydrated potato flakes. Uncooked and cooked beef patties formulated with potato flakes had higher (p#0.05) moisture, carbohydrate and ash content and lower (p#0.05) fat contents than that of the control. Caloric values of beef patties was lower (p#0.05) than control by between 7 and 57%, cholesterol content of patties decreased as level of potato flakes increased. Cooking yield, Water Holding Capacity (WHC) as well as moisture and fat retention were increased significantly (p#0.05) with increasing the levels of potato flakes. Overall acceptability values for beef patties formulated with potato flakes were higher (p#0.05) than the control samples. Beef patties formulated with 75% potato flakes as fat replacer had significantly (p#0.05) the highest score of overall acceptability. Hydrated potato flack could be an excellent replacement for fat in beef patties maintaining acceptable and desirable sensory properties.
Publication year 2011
Availability location Maxwell Scientific Organization
Availability number 2042-4876
Organization Name
serial title Advance Journal of Food Science and Technology
Author(s) from ARC
External authors (outside ARC)
    أيمن محمد العنانى معهد بحوث تكنولوجيا الاغذيه
    رحاب على كلية الزراعة - جامعة القاهرة
Publication Type Journal