Development of low fat beef patty using Cucurbita maxima Duchesne defatted seeds flour paste

Noumo, Thierry Ngangmou; Mbougueng, Pierre Désiré; Tatsadjieu, Léopold Ngoune; Sokamte, Alphonse Tegang; Mbofung, Carl Moses

doi:10.1007/s11694-016-9327-y

Cited by 8 publications

(2 citation statements)

References 36 publications

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“…However, there was no significant difference between T4 and T5 groups for raw and cooked samples. Similar results were also reported by other authors that the substitution of animal fat with some other substituents causes a decrease in the TBARS value in meatballs (Gao et al, 2022;Noumo et al, 2016;Paula et al, 2019;Poyato et al, 2015). In addition, the cooking process affected the TBARS value and caused increases (Table 2).…”

Section: Physicochemical Propertiessupporting

confidence: 89%

Effects of animal fat replacement with almond flour on quality parameters of beef patties

Kirkyol,

Akköse

2023

Food Science & Nutrition

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Almond is rich in vitamins, minerals, and dietary fiber and contains high fat and protein. For this reason, almond flour can be used as an additive in the production of various foods to increase nutritional value, improve texture and flavor, and produce healthier products. The purpose of this study is to determine the availability of almond flour as an animal fat replacer in the production of beef patties. For this purpose, beef patties were produced in five different formulations containing animal fat and/or almond flour, and pH, moisture content, color, and TBARS values were detected in both raw and cooked samples. In addition, cooking yield and shrinkage were calculated and fatty acid composition, texture profile, and sensory analyses were performed on cooked samples. Replacing animal fat with almond flour increased pH in raw and cooked beef patties but decreased moisture content, b* value, and TBARS in cooked samples compared to the control. While cooking yield increased in beef patties containing almond flour, shrinkage decreased. In addition, the cooking process caused decreases in L*, a*, and b* values. Using almond flour in beef patties decreased the SFAs and increased the amounts of oleic and linoleic acids. Hardness, cohesiveness, resilience, and chewiness were significantly affected by the use of almond flour (p < .01), and higher hardness and chewiness, and lower cohesiveness and resilience were determined in the samples containing almond flour compared to the control. On the other hand, the use of almond flour instead of animal fat in beef patties did not have a significant effect on the determined sensory properties (p > .05).

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Section: Physicochemical Propertiessupporting

confidence: 89%

Effects of animal fat replacement with almond flour on quality parameters of beef patties

Kirkyol,

Akköse

2023

Food Science & Nutrition

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“…Decorticated seeds were sorted to eliminate the impurities and damaged seeds, washed with tap water, rinsed with distilled water, drained on trays, and dried at 45°C for 24 h in a ventilated hot air dryer (CK2000AUF, ENSAI, Cameroon). The L. siceraria defatted seed flour (LSDSF) and C. mannii defatted seed flour (CMDSF) were produced from defatted cake following lipid extraction according to Noumo et al (2016) protocol.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical characteristics, protein analysis, and antioxidant properties of defatted Lagenaria siceraria (Molina) Standley and Cucumeropsis mannii (Naudin) seed kernel flours

Noumo¹,

Mbougueng²,

Lidiya³

et al. 2022

IFRJ

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Defatted Lagenaria siceraria seeds and those of Cucumeropsis mannii, obtained after lipid extraction using food-grade hexane, were converted into flours (defatted Lagenaria siceraria seeds flours, LSDSF; defatted Cucumeropsis mannii seed flours, CMDSF), and analysed for their chemical and amino acid (AA) compositions, protein fractions, protein molecular weight distribution, granular surface morphology by scanning electron microscopy, and thermal properties by differential scanning calorimetry. In addition, their antioxidant activities were evaluated using DPPH radical scavenging and phosphomolybdate reducing power assays. LSDSF and CMDSF contained mainly globular shaped proteins with high thermal stability. Composition wise, these proteins primarily consisted of globulins, glutelins, and albumin. AA analysis of the total protein identified 18 amino acids including all the essential AA. These flours thus could be potential sources of antioxidant compounds with higher activity in aqueous than in methanolic extract. Based on their composition and physicochemical characteristics, LSDSF and CMDSF are potentially good ingredients usable in food systems with low lipid oxidation.

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Functional properties of Cucurbita maxima Duchense, Cucumeropsis mannii Naudin and Lagenaria sciceraria (Molina) Standley defatted seed flours

et al. 2017

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Development of low fat beef patty using Cucurbita maxima Duchesne defatted seeds flour paste

Cited by 8 publications

References 36 publications

Effects of animal fat replacement with almond flour on quality parameters of beef patties

Effects of animal fat replacement with almond flour on quality parameters of beef patties

Physicochemical characteristics, protein analysis, and antioxidant properties of defatted Lagenaria siceraria (Molina) Standley and Cucumeropsis mannii (Naudin) seed kernel flours

Functional properties of Cucurbita maxima Duchense, Cucumeropsis mannii Naudin and Lagenaria sciceraria (Molina) Standley defatted seed flours

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