Journals › Ruhuna Journal of Science
Utilization of elephant foot yam ( Amorphophallus paeoniifolius ) and Lasia stem ( Lasia spinosa ) replacers in burger patties
Ruhuna Journal of Science 14(1): 50–65 · 2023
https://doi.org/10.4038/rjs.v14i1.133
Abstract
Many meat-based processed foods have been developed with plant-based fat replacers due to the adverse effects of cholesterol and unsaturated fatty acids in meat. Many underutilized plants have the potential to be used as fat replacers in processed meat-based products. In this study, different amounts of elephant foot yam (Amorphophallus paeoniifolius) flour and lasia (Lasia spinosa) stem flour were used as replacements for the chicken burger patty. The treatments were developed with the composition of elephant foot yam flour, lasia stem flour and chicken meat as T1 (30 %, 30 %, 40%), T2 (25 %, 25 %, 50 %), T3 (25 %, 15 %, 60 %), T4 (15 %, 25 %, 60 %) respectively, and T5 (100 % chicken) as a control treatment. The physico-chemical, cooking, and sensorial properties of the triplicated samples were then compared to those of a control group made with 100% chicken. Cooking properties such as cooking loss, cooking yield, water holding capacity, fat retention, moisture retention, and shrinkage have shown significant differences (p
This index records bibliographic metadata and links to the publisher's own page. It does not host or link directly to full text.