Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers. Issue 1 (2nd January 2016)

• Record Type: Journal Article
• Authors: Al-Juhaimi, Fahad; Ghafoor, Kashif; Hawashin, Majed D.; Alsawmahi, Omer N.; Babiker, Elfadil E.
• Is Part Of: CyTA: journal of food. Volume 14:Issue 1(2016)
• Page Start: 1
• Page End: 9
• Publication Date: 2016-01-02
• Subjects: beef burger -- Moringa -- chemical composition -- cooking properties -- texture -- colour; hamburguesa de ternera -- Moringa -- composición química -- propiedades de cocinado -- textura -- color; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2015.1034784
• Languages: English
• ISSNs: 1947-6337

Abstract

Abstract : Meat of beef patties was partially replaced by different levels (0, 2, 4 and 6%) of Moringa seed flour (MSF). The replacement of meat did not significantly ( p ≤ 0.05) affect the chemical composition of the patties. The cooking properties of the patties formulated with MSF improved with the flour level. The thiobarbituric acid value was higher for non-formulated patties than for formulated ones after storage. The addition of MSF slightly reduced the pH of raw patties with the storage time. Patties formulated with MSF had significantly ( p ≤ 0.05) lower aerobic plate counts throughout the storage period. As the level of MSF increased, the patties had high lightness ( L* ) and yellowness ( b* ) values but low redness ( a *) values. A relatively low sensory acceptability was noted for MSF-formulated patties and was slightly reduced at longer storage times, but that of non-formulated ones decreased significantly ( p ≤ 0.05) at longer storage times. The results indicated that M. oleifera seed flour has a high potential as a binder for use in beef patty production in addition to its health and nutritional benefits.