Effect of Potato Flakes as Fat Replacer on the Quality Attributes of Low-Fat Beef Patties

The objective of this study was to evaluate the chemical, physical and sensory characteristics of low- fat beef patties formulated by replacing different levels (25, 50, 75 and 100%) of fat with hydrated potato flakes. Uncooked and cooked beef patties formulated with potato flakes had higher (p#0.05) moisture, carbohydrate and ash content and lower (p#0.05) fat contents than that of the control. Caloric values of beef patties was lower (p#0.05) than control by between 7 and 57%, cholesterol content of patties decreased as level of potato flakes increased. Cooking yield, Water Holding Capacity (WHC) as well as moisture and fat retention were increased significantly (p#0.05) with increasing the levels of potato flakes. Overall acceptability values for beef patties formulated with potato flakes were higher (p#0.05) than the control samples. Beef patties formulated with 75% potato flakes as fat replacer had significantly (p#0.05) the highest score of overall acceptability. Hydrated potato flack could be an excellent replacement for fat in beef patties maintaining acceptable and desirable sensory properties.

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