Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

Detalhes bibliográficos
Autor(a) principal: Su,Simone Ing Tie
Data de Publicação: 2013
Outros Autores: Yoshida,Cristiana Maria Pedroso, Contreras-Castillo,Carmen Josefina, Quiñones,Eliane Marta, Venturini,Anna Cecilia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500009
Resumo: Okara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were investigated. The beef burgers formulated with okara (104.0-106.0 kcal/100 g) had 60% less calories than commercial beef burgers (268.8 kcal/100 g). The texture profile analysis showed that the addition of wet okara led to a significant increase in hardness (p < 0.05) and a concomitant reduction in the values of chewiness, springiness, and cohesiveness. Lower sensory scores (p < 0.05) of flavour were observed in the beef burgers containing 25% wet okara. However, the sensory evaluation results showed that juiciness, appearance, tenderness, and overall acceptability of beef burgers formulated with okara did not differ statistically from that of the control (0% okara). Wet okara (20%) can be used as a non-meat protein source in the production of reduced-fat beef burgers without changing their sensory quality.
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spelling Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgersbeef burgersoytexturesensory attributesOkara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were investigated. The beef burgers formulated with okara (104.0-106.0 kcal/100 g) had 60% less calories than commercial beef burgers (268.8 kcal/100 g). The texture profile analysis showed that the addition of wet okara led to a significant increase in hardness (p < 0.05) and a concomitant reduction in the values of chewiness, springiness, and cohesiveness. Lower sensory scores (p < 0.05) of flavour were observed in the beef burgers containing 25% wet okara. However, the sensory evaluation results showed that juiciness, appearance, tenderness, and overall acceptability of beef burgers formulated with okara did not differ statistically from that of the control (0% okara). Wet okara (20%) can be used as a non-meat protein source in the production of reduced-fat beef burgers without changing their sensory quality.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500009Food Science and Technology v.33 suppl.1 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013000500009info:eu-repo/semantics/openAccessSu,Simone Ing TieYoshida,Cristiana Maria PedrosoContreras-Castillo,Carmen JosefinaQuiñones,Eliane MartaVenturini,Anna Ceciliaeng2013-03-06T00:00:00Zoai:scielo:S0101-20612013000500009Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-03-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
title Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
spellingShingle Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
Su,Simone Ing Tie
beef burger
soy
texture
sensory attributes
title_short Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
title_full Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
title_fullStr Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
title_full_unstemmed Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
title_sort Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
author Su,Simone Ing Tie
author_facet Su,Simone Ing Tie
Yoshida,Cristiana Maria Pedroso
Contreras-Castillo,Carmen Josefina
Quiñones,Eliane Marta
Venturini,Anna Cecilia
author_role author
author2 Yoshida,Cristiana Maria Pedroso
Contreras-Castillo,Carmen Josefina
Quiñones,Eliane Marta
Venturini,Anna Cecilia
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Su,Simone Ing Tie
Yoshida,Cristiana Maria Pedroso
Contreras-Castillo,Carmen Josefina
Quiñones,Eliane Marta
Venturini,Anna Cecilia
dc.subject.por.fl_str_mv beef burger
soy
texture
sensory attributes
topic beef burger
soy
texture
sensory attributes
description Okara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were investigated. The beef burgers formulated with okara (104.0-106.0 kcal/100 g) had 60% less calories than commercial beef burgers (268.8 kcal/100 g). The texture profile analysis showed that the addition of wet okara led to a significant increase in hardness (p < 0.05) and a concomitant reduction in the values of chewiness, springiness, and cohesiveness. Lower sensory scores (p < 0.05) of flavour were observed in the beef burgers containing 25% wet okara. However, the sensory evaluation results showed that juiciness, appearance, tenderness, and overall acceptability of beef burgers formulated with okara did not differ statistically from that of the control (0% okara). Wet okara (20%) can be used as a non-meat protein source in the production of reduced-fat beef burgers without changing their sensory quality.
publishDate 2013
dc.date.none.fl_str_mv 2013-02-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500009
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500009
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612013000500009
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.33 suppl.1 2013
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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