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Development of low fat beef patty using Cucurbita maxima Duchesne defatted seeds flour paste

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Abstract

The present work aimed at evaluating the Cucurbita maxima Duchesne defatted seeds flour (CDSF) as fat replacer in beef patty. Pastes obtained from CDSF containing 60 and 72 % water were prepared and used to replace fat in beef patty at 25, 50, 75 and 100 % respectively. A control patty was processed using kidney fat from beef. The proximate composition, technological yield, textural and sensorial properties of different samples were evaluated. Results showed that CDSF contains 77.76/100 g proteins based on dried matter. Protein content of patty increased with fat substitution rates (FSR) from 18.82/100 g wet matter (WM) to 23.24/100 g WM respectively for the control (P0) and the sample in which fat was substituted at 100 % with the CDSF paste with a water content of 60 % (P460). The lipid content dropped with the increase in the fat substitution rate and water content of CDSF paste from 10.70/100 to 0.28/100 g WM respectively for the sample in which fat was substituted at 25 % with the CDSF paste with a water content of 60 % (P160) and the sample in which fat was substituted at 100 % with the CDSF paste containing 72 % water (P472). Similarly, hardness dropped from 54.78 N (P0) to 37.56 N (P472) respectively. The cooking yield increased significantly (p < 0.05) with the increase in the water content of the CDSF paste and the fat substitution rate. From the sensory analysis, patties with 75 and 100 % of FSR were the most accepted. Thus, the CDSF paste can be used in beef patty as a fat replacer to reduce the detrimental effect of animal fat consumption.

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  1. National School of Agro-Industrial Sciences, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon

    Thierry Ngangmou Noumo, Pierre Desire Mbougueng, Alphonse Tegang Sokamte & Carl Moses Fontum Mbofung

  2. University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon

    Leopold Ngoune Tatsadjieu

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  1. Thierry Ngangmou Noumo
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Noumo, T.N., Mbougueng, P.D., Tatsadjieu, L.N. et al. Development of low fat beef patty using Cucurbita maxima Duchesne defatted seeds flour paste. Food Measure 10, 480–492 (2016). https://doi.org/10.1007/s11694-016-9327-y

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