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  • 标题:Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
  • 本地全文:下载
  • 作者:Su, Simone Ing Tie ; Yoshida, Cristiana Maria Pedroso ; Contreras-Castillo, Carmen Josefina
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2013
  • 卷号:33
  • 页码:52-56
  • DOI:10.1590/S0101-20612013000500009
  • 语种:English
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 摘要:

    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.

  • 关键词:hambúrguer bovino;soja;textura;atributos sensoriais
  • 其他关键词:beef burger;soy;texture;sensory attributes
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