Eating quality of low-fat beef burgers containing fat-replacing functionalblends

Tapioca starch, carrageenan, oat fibre, pectin, whey protein and a commerci al mixture of carrageenan and locust bean gum were assessed for their abili ty to mimic fat characteristics in cooked low-fat (10%) beef burgers. Thirt een different blends of the ingredients were formulated in order to examine their effects on quality parameters of low-fat beef burgers. The beef burg ers were tested for cook yield, water-holding capacity (WHC), retention of shape, sensory and mechanical texture analysis. Most blends significantly ( P < 0.05) increased both cook yield and WHC, in particular blends containin g tapioca starch, oat fibre, whey protein and the carrageenan/locust bean g um mixture. These blends substantially reduced both Warner-Bratzler and Kra mer shear values. Sensory analysis showed that beef burgers containing tapi oca starch, oat fibre and whey protein were acceptable in terms of flavour and texture. The low-fat control was found to be the toughest and driest of the beef burgers examined. This study shows that blends of these ingredien ts can be used to offset the poor quality associated with low-fat beefburge rs. (C) 1999 Society of Chemical Industry.