The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers

The optimising of the composition of ingredients has a major effect on the properties of low-fat products. The purpose of this research was to assess the effects of added tapioca starch (ranging from 0-30 g/kg), oat fibre (ra nging from 0-20 g/kg) and whey protein (ranging from 0-20 g/kg) on the phys ical and organoleptic characteristics of low-fat beef burgers. Response sur face methodology (RSM) was used to study the simultaneous effects of these three ingredients. Significant models of regression were ascertained for co oking properties (yield and water holding capacity), the sensory attributes of tenderness and juiciness, and all mechanical texture attributes. The le vel of tapioca starch (TS) influenced the models to the greatest extent. Ir s effect on the cooking properties was highly significant, positive and lin ear. The presence of TS had a large negative linens effect on Warner-Bratzl er and Kramer shear forces. For each significant regression model, TS exert ed a linear effect, and in some cases a quadratic effect. Both oat fibre an d whey protein had a limited influence. There was no evidence of interactio ns among the variables. The results indicate that as the TS in low-fat beef burgers increases a succulent and tender low-fat product is obtained.