Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
复制标题
豆渣，豆奶工业的副产品，作为减脂牛肉汉堡中的非肉类蛋白质来源
DOI：
10.1590/s0101-20612013000500009
复制
发表时间：
2013
影响因子：
2.3
通讯作者：
Anna Cecilia Venturini
中科院分区：
文献类型：
--
作者：
Simone Ing Tie Su;C. M. P. Yoshida;C. J. Contreras;Eliane Marta Quiñones;Anna Cecilia Venturini
奥卡拉是豆奶和豆腐生产过程中产生的副产品。牛肉汉堡中添加湿秋葵的比例分别为0%、20%和25%。研究了奥卡拉对减脂牛肉汉堡的某些理化、质构和感官特性的影响。用欧卡拉制成的牛肉堡(104.0-106.0千卡/100g)所含的卡路里比市售牛肉堡(268.8千卡/100g)低60%。质构分析表明，湿秋葵的加入导致硬度显著增加(p<；0.05)，而咀嚼性、弹性和粘聚性的值随之降低。在含有25%湿秋葵的牛肉汉堡中观察到较低的风味感官得分(p<；0.05)。然而，感官评价结果表明，添加奥卡拉的牛肉汉堡的多汁、外观、嫩度和总体可接受性与对照组(0%奥卡拉)没有统计学差异。湿秋葵(20%)可以作为非肉类蛋白质来源用于生产低脂牛肉汉堡，而不会改变其感官品质。
Okara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were investigated. The beef burgers formulated with okara (104.0-106.0 kcal/100 g) had 60% less calories than commercial beef burgers (268.8 kcal/100 g). The texture profile analysis showed that the addition of wet okara led to a significant increase in hardness (p < 0.05) and a concomitant reduction in the values of chewiness, springiness, and cohesiveness. Lower sensory scores (p < 0.05) of flavour were observed in the beef burgers containing 25% wet okara. However, the sensory evaluation results showed that juiciness, appearance, tenderness, and overall acceptability of beef burgers formulated with okara did not differ statistically from that of the control (0% okara). Wet okara (20%) can be used as a non-meat protein source in the production of reduced-fat beef burgers without changing their sensory quality.