Sign In
Register
eISSN:2278-5299

International Journal of Latest Research in Science and Technology

DOI:10.29111/ijlrst   ISRA Impact Factor:3.35,  Peer-reviewed, Open-access Journal

A News Letter Sign UP!
OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN

Research Paper Open Access

International Journal of Latest Research in Science and Technology Vol.4 Issue 6, pp 104-109,Year 2015

OPTIMIZATION OF BEEF PATTIES FORMULATION WITH TEXTURED SOY PROTEIN, OKARA AND BACON USING A SIMPLEX-CENTROID MIXTURE DESIGN

Heloisa Gabriel Falc?o,Neusa F?tima Seibel,Margarida Masami Yamaguchi,

Correspondence should be addressed to :

Received : 25 December 2015; Accepted : 20 December 2015 ; Published : 31 December 2015

Share
Download 125
View 177
Article No. 10599
Abstract

Large amounts of okara are currently generated by the production of soy aqueous extract and tofu. Although it show as potential application in products such as biscuits, breads, cereals, cheeses and meat products, their use is still limited. The objective of this study was to optimize the beef patty formulation with textured soy protein (TSP), okara and bacon using the simplex-centroid mixtures design. Seven formulations were developed using different proportions (0% up to 8%) of these components. After mixing and molding, samples were frozen, roasted and analyzed as to their technological and functional properties (shrinkage, yield, water retention, fat retention, water absorption index - WAI and oil absorption index - OAI). From the mathematical models and response surface the formulated product with 8% TSP had the lowest shrinkage, higher yield and moisture retention. As for the retention of fat binary mixture between TSP and okara showed better results. TSP and okara had the same effect on WAI property. However a higher contribution in the equation of OAI was show by the binary mixture of okara and bacon. The results indicated that okara is a byproduct with high a high potential application in beef patties once the technological and functional properties of patties with okara similar to those obtained with samples added only with TSP.

Key Words   
meat product; sub product; development, quality parameters

Copyright
References
  1. Ahmedna, Mohamed; prinyawiwatkul, Witoon; Rao,Ramu M. “Solubilized wheat protein isolate: functional properties and potential food applications”. J. Agric. Food Chem., v.47, p.1340-1345. 1999.
  2. Almeida Umeda, N. P. B. ‘Desenvolvimento de barra de soja utilizando “OKARA”’. 2003. 51f. Trabalho de conclusão de curso (Graduação em Engenharia de Alimentos) – Faculdades Associadas de Uberaba, Uberaba, 2003
  3. Akesowan, Asisak. “Quality characteristics of light pork burguers fortified with soy protein isolate”. Food Sci. Biotechl. v.19, n.5, p.1143-1149, oct. 2010.
  4. “Official methods of analysis of the Association of the Analytical Chemists”. 16. ed. Washington, 1995.
  5. Behrens, Jorge H.; da Silva, Maria A. A. P.; “Atitude do consumidor em relação à soja e produtos derivados”. Ciênc. Tecnol. Aliment. Campinas, v.24, n.3, p.431-439, jul.-set., 2004.
  6. Bomdespacho, Laura Q. de. et al. ‘O emprego de okara no processamento de “hambúrguer” de frango fermentado com Lactobacillus acidophilus crl 1014’. Alim. Nutr. Araraquara, v.22, n.2, p.315-322, abr./jun. 2011.
  7. Bowles, Simone. “Utilização do subproduto da obtenção do extrato aquoso de soja – Okara em pães do tipo francês”. 87f.. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Estadual de Ponta Grossa, Ponta Grossa, 2005.
  8. Cavalcanti, Mônica T; Bora, Pushkar S; Carvajal, Juan C. L. “Propriedades funcionais das proteínas de amêndoas da faveleira (Cnidosculus phyllachantus (Mart.) Pax. et K. Hoffm.) com e sem espinhos”. Cienc. Tecnol. Aliment. v.29, n.3, p. 597-602, jul.-set. 2009.
  9. Cavalheiro, Silvia F. L. et al. ‘Biscoito sabor chocolate com resíduo de soja, “Okara”: teste afetivo com crianças em idade pré-escolar’. Nutr., São Paulo, v. 12, 2001. p. 151-162.
  10. Chau, C. F.; cheung, P. C. K. “Functional Properties of flours prepared from three Chinese indigenous legume seeds”. Food Chemistry. V.61, n.4, p.429-433, apr. 1997.
  11. Chou, David H.; Morr, Charles V. “Protein-water interactions and functional properties”. J. Am. Oil Chemists’ Soc., v.56, p.53A-62A, Jan. 1979.
  12. El-Magoli, Salwa B.; Laroia S.; Hansen, P. M. T. “Flavor and Texture Characteristics of Low Fat Ground Beef Patties Formulated with Whey Protein Concentrate”. Meat Science, v.42, n.2, p. 179-193. 1996.
  13. El Narsi, Nazar A.; El Tinay, A. H. ”Functional properties of fenugreek (Trigonella foenun graecum) protein concentrate”. Food Chemistry. v.103, n. 2, p.582-589, jun./sept. 2007.
  14. Grizotto, Regina K. et al. “Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour”. Ciênc. Tecnol. Aliment. Campinas, v.32, n.3, p.538-546, jul.-set. 2012.
  15. Hoogencamp, Henk. W. “Soy protein and formulated meat products”. Cambridge: CABI Publishing, 1997.
  16. Lescano, César A. A. “Análise da secagem de resíduo de leite de soja “okara” em secadores de leito de jorro e de cilindro rotativo assistido a microondas”. 2009. 138f. Tese (Doutorado em Engenharia Química) – Faculdade de Engenharia Química, Universidade Estadual de Campinas, Campinas, 2009.
  17. Ma, C. Y. et al. “Isolation and characterization of proteins from soymilk residue (okara)”. Food Res. Int. v.29, n.8, p.799-805. 1997
  18. Mandarino, José M. G; Benassi, Vera de T; Carrão-Panizzi, Mercedes C. “Manual de receitas com soja”. 2003.
  19. Mansour, Esam H.; khalil, Ali H. “Characteristics of low-fat beef burger as influenced by various types of wheat fibers”. Food Research International, v.30, n. 314, p. 199-205.1997.
  20. Olivo, Rubson; Shimokomaki, Massami. “Fatores que influenciam as caractecterísticas das matérias-primas e suas implicações tecnológicas”. In: shimokomaki et al. Atualidades em ciência e tecnologia de carnes. São Paulo: Livraria varela. 236p. 2006.
  21. Olivo, Rubson. “Tecnologia de extensão cárnea”. In: Shimokomaki et al. Atualidades em ciência e tecnologia de carnes. São Paulo: Livraria varela. 236p. 2006.
  22. Perusselo, Camila A. “Estudo dos parâmetros de processo e modelagem numérica da secagem do resíduo sólido da produção do extrato hidrossolúvel de soja (Okara)”. 2008. 129f. Dissertação (Mestrado em Engenharia Mecânica) – Pontifícia Universidade Católica do Paraná. 2008.
  23. Project Soy 20/20. Okara: “Overview of current utilization”. 2005. Disponível em: . Acesso em: 10 set 2012.
  24. Prinyawiwatkul, Witoon et al. “Functional properties of cowpea (vigna unguiculata) flour as affected by soaking, boiling, and fungal fermentation”. J. Agric. Food Chem. v.45, p.480-486, 1997.
  25. Puzzi, Domingos. “Padronização e classificação de cereais, grãos leguminosos e café”. In:______. Abastecimento e armazenagem de grãos. 2 ed. Campinas: Instituto Campneiro de Ensino Agrícola. 2000, p96 - 99.
  26. Serdaroglu, Meltem; degirmencioglu, Ozlem. “Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)”. Meat Science, Peru, v. 68, p.291-296. 2004
  27. Seibel, Neusa F.; Beléia, Adelaide D. P. “Características químicas e funcionalidade tecnológica de ingredientes de soja [Glycine Max (L.) Merrill]: carboidratos e proteínas”. Braz. J. Food Technol., v. 12, n. 2, p. 113-122, abr./jun. 2009.
  28. Scheffe, Henry. 1963. “The simplex-centroide design for experiments with mixtures”. J Roy Stat Soc Ser B (Methodological) v. 25, n.2, pp 235–263.
  29. Silva, Maria S. et al. “Composição química e valor protéico do resíduo de soja em relação ao grão de soja”. Ciênc. Tecnol. Aliment., Campinas, v.26, n.3, Jul – Set, 2006.
  30. Tornberg, E., Olsson, A., & Persson, K. “A comparison in fat holding between hamburgers and emulsion sausages”. In Proceedings of the 35th international congress on meat science and technology (pp. 753–757). Denmark: Kopenhagen. 1989.
  31. Turhan, Sadettin; Temiz, Hasan; Sagir, Inci. “Utilization of wet okara in low-fat beef patties”. Journal of Muscle Foods, Peru, v.18, p.226-235, out. 2007.
  32. Velioglu, Hasan M. et al. “Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology”. Meat Science, Peru, v.84, p.477-483, 2010.
  33. Wan, Rosli et al. “Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajorcaju)”. International Food Research Journal. v.18. p. 621-627. 2011.
  34. Wang, H. L.; Cavins, J. F. “Yield and Amino Acid Composition of Fractions Obtained During Tofu Production”. Cereal Chem. v.66, n.4, p.359-361, abr, 1989.
  35. Yildiz-Turp, Gülen; Sedaroglu, Meltem. “Effects of using plum puree on some properties of low fat beef patties”. Meat Science. v.86, p.896-900. 2010.
  36. Yu, Jianmei; Ahmedna, Mohamed; Goktepe, Ipek. “Peanut protein concentrate: Production and functional properties as affected by processing”. Food Chemistry. v.103, n.1, 121-129, jul./aug. 2006.
To cite this article

Heloisa Gabriel Falc?o,Neusa F?tima Seibel,Margarida Masami Yamaguchi, , " Optimization Of Beef Patties Formulation With Textured Soy Protein, Okara And Bacon Using A Simplex-centroid Mixture Design ", International Journal of Latest Research in Science and Technology . Vol. 4, Issue 6, pp 104-109 , 2015

Responsive image

MNK Publication was founded in 2012 to upholder revolutionary ideas that would advance the research and practice of business and management. Today, we comply with to advance fresh thinking in latest scientific fields where we think we can make a real difference and growth now also including medical and social care, education,management and engineering.

Responsive image

We offers several opportunities for partnership and tie-up with individual, corporate and organizational level. We are working on the open access platform. Editors, authors, readers, librarians and conference organizer can work together. We are giving open opportunities to all. Our team is always willing to work and collaborate to promote open access publication.

Responsive image

Our Journals provide one of the strongest International open access platform for research communities. Our conference proceeding services provide conference organizers a privileged platform for publishing extended conference papers as journal publications. It is deliberated to disseminate scientific research and to establish long term International collaborations and partnerships with academic communities and conference organizers.