14F-6 |
Chemical, physical and sensory properties of beef patties made with texturized peanut protein |
M. DE LA TORRE, M. E. Barron, and M. N. Riaz. Food Protein R&D Ctr., Texas A&M Univ., Cater-Mattil Hall, 2476 TAMU, College Station, TX 77843-2476 Under the new labeling law, peanuts are high fat food. Peanut industries are facing problems marketing peanuts for human consumption. In this project we are trying to find alternative methods to use peanuts in different food systems. The main objectives of this project were to:1) partially remove the oil from the peanuts using physical method; 2) produce texturized peanut protein (TPP) and; 3) use the TPP in hamburger patties. U.S. “Runner Splits”- shelled peanuts (Birdsong Peanuts, Gorman, TX) were mechanically expelled to obtain partially defatted peanut flour with a residual oil content of 6.8%. Protein content and protein dispersibility index were also measured. A Wenger TX 52 twin-screw extruder was used to produce TPP whose water absorption index (WAI) was 1:2.6. TPP (3, 7 and 10% dry weight) was hydrated and then mixed with ground beef (71% lean) to make hamburger patties of 150 g. Patties were grilled to 165ºF internal temperature. Patties shear force values were measured using a 10-Blade-Allo-Kramer Shear Cell. Patties protein content was measured by Leco Nitrogen Analyzer. Patties fat content was analyzed by a CEM microwave and by extraction. Cook yield losses were reduced by a difference of 16% in treatments of 7 and 10% compared to the control. A consumer sensory panel found no significant differences in overall like/dislike of flavor, texture (hamburger-like bite), intensity of flavor and juiciness among all the treatments in comparison to the control. Protein and shear force values showed no significant difference among treatments. Fat was reduced by 2.2, 2.9 and 3 % in treatments with 3, 7 and 10% TPP respectively. Our results showed that TPP can be used successfully in hamburger patties without affecting their quality. Replacing ground beef with TPP in hamburger patties also reduces the fat content and cook yield loss.
Session 14F, Product Development: General
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