Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum
DOI:
https://doi.org/10.18633/biotecnia.v24i1.1534Keywords:
beef patties, functional meat products, new products developmentAbstract
The aim of this study was to study the effects of FS, MP, and DP on the physicochemical and sensory properties of beef patties, as well as to optimize their addition for the development of a product with an enhanced nutritional profile without demerit in their quality properties, by using a mixture design. The assessed evaluations were instrumental color (L*, a*, b*), pH, cooking yield (CY), diameter reduction (DR), and texture profile analysis (TPA). In addition, the sensory properties of flavor, texture, and juiciness were evaluated. FS and MP addition increased the instrumental color values (p < 0.05), while DP decreased them. The pH values decreased by the addition of MP or DP, and CY increased by the addition of FS and DP. The incorporation of MP or DP increased TPA values, while FS had a contrary effect. The addition of MP and DP increased the sensory properties. The optimized formulation included 6 % FS, 10.5 % MP and 3.5 % DP, which resulted in a higher amount of polyunsaturated fatty acids, mainly omega-3. Beef patties formulated with FS, MP, and DP could be a food alternative for those health-conscious consumers.
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