Article (Scientific journals)
Partial replacement of meat by pea fiber and wheat fiber: Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers
Besbes, Souhail; Attia, Hamadi; Deroanne, Claude et al.
2008In Journal of Food Quality, 31 (4), p. 480-489
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Abstract :
[en] Pea fiber concentrate (PFC) and wheat fiber concentrate (WFC) were used as dietary fibers in beef burger formulation. These fibers were characterized in terms of chemical composition and techno-functional properties. WFC and PFC presented similar water-binding capacity (3.12 g/g and 3.07 g/g, respectively), whereas a higher oil-binding capacity was observed for WFC (2.89 g/g versus 1.74 g/g). In this study, the level of PFC was fixed at 0.5%, whereas different levels of WFC (0.5%, 1% and 1.5%) were tested. The water-holding capacity of raw beef burger was significantly higher with the addition of fibers. The use of these dietary fibers in beef burger formulation improves their cooking properties, i.e., increases the cooking yield and decreases the shrinkage, and minimizes production cost without degradation of sensory properties.
Disciplines :
Food science
Author, co-author :
Besbes, Souhail
Attia, Hamadi
Deroanne, Claude
Makni, Sakander
Blecker, Christophe ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech
Language :
English
Title :
Partial replacement of meat by pea fiber and wheat fiber: Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers
Publication date :
2008
Journal title :
Journal of Food Quality
ISSN :
0146-9428
eISSN :
1745-4557
Publisher :
Blackwell Publishing
Volume :
31
Issue :
4
Pages :
480-489
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 17 May 2010

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