Effects of Black Gram Flour (Vigna mungo L.) on the  Proximate Composition, Texture &amp; Colour Profile and  Microbiological Qualities of Duck Meat Patties

Saikia, Kalpita; Laskar, S.; Hazarika, M.; Das, Anubrata; Saleque, A.; Deka, Naba Nahar

doi:10.20546/ijcmas.2019.807.167

Cited by 2 publications

(7 citation statements)

References 12 publications

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“…Özer and Seçen (2018) observed that the addition of quinoa flour in the cooked beef burgers decreased hardness, chewiness, and gumminess, whereas springiness values were not affected. Similarly, Shokry, (2016); Saikia et al (2019), Chatterjee et al (2019), andÖztürk-Kerimoğlu et al (2020) observed that the addition of flour having a high fibre ratio in formulation decreased the hardness. Kırpık and Kılınççeker (2018) found that when it was added the mixtures prepared from breadcrumbs and quinoa flour to chicken meatballs, the appearance, smell, and colour scores did not differ, while the colour and taste scores decreased in some samples.…”

Section: Discussionmentioning

confidence: 86%

“…Park et al (2021) observed that the addition of buckwheat decreased the b* values. Saikia et al (2019) observed that as the black gram flour ratio increased in cooked duck meat patties, L* values increased, while a* and b* values decreased. But they said that these changes were statistically insignificant.…”

Section: Discussionmentioning

confidence: 92%

“…In the aforementioned study, it was determined that pH and TBARS values increased over time, whereas quinoa derivatives were generally ineffective on pH and they decreased TBARS values (Sayas-Barberá et al, 2021). In a study conducted by Saikia et al (2019), patties prepared by adding black gram flour in different proportions were stored in the cold after pre-cooking. They determined that the total number of microorganisms increased during storage.…”

Section: Discussionmentioning

confidence: 99%

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The possibilities of using quinoa flour in the production of chicken meat patties

Meral

Kutlu

Alav

et al. 2023

J Hellenic Vet Med Soc

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In this study, the mixtures obtained by mixing quinoa flour with wheat flour in different proportions were added to chicken meat patties and their effects on some quality characteristics were investigated. The yields of the meatballs prepared with the mixes containing 50% and 100% quinoa flour were higher than those of other meatballs (69.59% and 69.71%, respectively). The moisture retention of the fried meatballs prepared with mixtures containing 50%, 70% and 100% quinoa flour was found to be 45.80%, 45.97% and 51.09%, respectively. The results indicated that the moisture retention of these meatballs was higher than those of meatballs containing 30 and 0% quinoa flour. In contrast, oil absorption rates in the fried samples were in the range of 4.46-5.65% for all quinoa-containing samples and were lower compared to the control sample. Firmness decreased in meat patties prepared with mixtures containing high quinoa rates. It was observed that quinoa flour did not have a negative effect on quality factors. It was concluded that especially the mixtures containing 30% and 50% quinoa flour can be recommended.

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Section: Discussionmentioning

confidence: 86%

Section: Discussionmentioning

confidence: 92%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

The possibilities of using quinoa flour in the production of chicken meat patties

Meral

Kutlu

Alav

et al. 2023

J Hellenic Vet Med Soc

View full text Add to dashboard Cite

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“…Saikia et al. ( 2019 ) found a decrease in the protein content of duck meat patties as the amount of black gram powder increased. Jamaly et al.…”

Section: Resultsmentioning

confidence: 99%

“…However, the low protein was still around the expected protein content (19%) of meat (Rama et al, 2019). Saikia et al (2019) found a decrease in the protein content of duck meat patties as the amount of black gram powder increased. Jamaly et al (2017) observed low protein content in beef meatballs due to the addition of wheat powder.…”

Section: Proximate Composition Of Mutton Pattiesmentioning

confidence: 88%

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Ramatsetse,

Ramashia,

Mashau

2024

Food Science & Nutrition

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Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low‐fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red‐coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%–10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.

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Effects of Black Gram Flour (Vigna mungo L.) on the Proximate Composition, Texture & Colour Profile and Microbiological Qualities of Duck Meat Patties

Cited by 2 publications

References 12 publications

The possibilities of using quinoa flour in the production of chicken meat patties

The possibilities of using quinoa flour in the production of chicken meat patties

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

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