A defatted sunflower meal was textured by extrusion cooking. Removal of phenolics was achieved during rehydration of the extrudate carried out in hot water for 15 min with a solvent to solid ratio of 50:1. Rehydration reduces the chlorogenic acid content, yielding a product of lighter color. Ground-beef patties were prepared replacing 15%, 30% and 45% of their meat content with the rehydrated extrudate. Total weight loss and release of fat during cooking of the patties were evaluated: sunflower-added patties showed higher juice retention than that of the all-beef reference sample. The texture of the patties was measured using the Ottawa Texture Measuring System (OTMS) Food Cell. Instrumental chewiness decreased with percent substitution. Sensorial tests were also carried out concerning overall quality, color and chewiness. As regards overall quality no significant difference was noted between the whole-meat reference and the blended patties containing 15% and 30% rehydrated sunflower extrudate.
|Titolo:||Textured sunflower protein for use as a meat extender|
ROSSI, MARGHERITA (Primo)
|Parole Chiave:||sunflower protein ; texturization ; meat extender|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||1988|
|Appare nelle tipologie:||01 - Articolo su periodico|