Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer

Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer

The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305...

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Published in:Meat science Vol. 150; pp. 93 - 100
Main Authors: do Prado, Maria Emília Araújo, Queiroz, Valéria Aparecida Vieira, Correia, Vinicius Tadeu da Veiga, Neves, Erick Ornellas, Roncheti, Elder Felipe Silva, Gonçalves, Aline Cristina Arruda, de Menezes, Cícero Beserra, de Oliveira, Fernanda Cristina Esteves
Format: Journal Article
Language:English
Published: England Elsevier Ltd 01-04-2019
Subjects:
Adolescent
Adult
Allergens
Animals
Antioxidants
Beef burger
Brazil
Cattle
Color
Consumer Behavior
Cooking
Female
Flour
Humans
Male
Meat Products - analysis
Middle Aged
Sorghum - chemistry
Sorghum bicolor L. Moench
Soybean Proteins - chemistry
Swine
Tannins - chemistry
Taste
Brazil
Antioxidants
Allergens
Beef burger
Sorghum bicolor L. Moench
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Summary:The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305) and tannin-free (BR 501) whole sorghum flour (WSF) of BRS 305 and BR 501 genotypes. There was no difference among the formulations for most of the physicochemical characteristics. The moisture retention was higher in BRS 305 (P < .05). The added WSF influenced the color of the raw beef burger; and the proximate composition and the antioxidant characteristics of the raw and cooked formulations (P < .05). The purchase intention and flavor, texture and overall acceptability scores were higher for the sorghum products than CN (P < .05). Therefore, the replacing of ISP by WSF in beef burger, especially by the BRS 305 genotype, might be a technologically, nutritionally and sensorially viable option. •The sorghum flour has potential to replace isolated soy protein in meat products•Different sorghum genotypes influence physicochemical characteristics in beef burgers•Adding sorghum to beef burgers promote better acceptance and purchase intention•The BRS 305 sorghum flour has potential to replace synthetic antioxidants
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2018.12.006