The Effects of Cereal and Legume Flours on the Quality Characteristics of Beef Patties

Abstract

The effects of cereal and legume flours (wheat, barley, oat, rye, rice, corn, soy, chickpea and yellow lentil flours) on the physical, chemical, and sensory properties of beef patties were investigated. Meat patties were prepared using beef, beef back fat, and spices. Each of the flours was added to each formulation instead of beef back fat at the level of 5%. Effects of the cereal and legume flours (CLFs) on pH, proximate composition, cooking yield, diameter reduction, and sensory properties of beef patties were studied. The effects of CLFs on the protein and fat values of raw and cooked beef patties were found to be significant. However, CLFs increased yield, moisture, and fat retention and decreased diameter reduction values. Oat flour increased moisture retention, odour, texture, flavour and overall acceptability values of the cooked beef patties the best. Among the legume flours, chickpea flour had higher performance on the sensorial properties of beef patties. However, yellow lentil flour decreased sensory scores significantly.