Utilization of elephant foot yam (Amorphophallus paeoniifolius) and Lasia stem (Lasia spinosa) replacers in burger patties
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<0.05) among the treatments. Overall, 25% elephant foot yam flour and 15% lasia stem flour incorporated patties have shown optimum values for water holding capacity, cooking yield, fat retention, moisture retention, and cooking loss compared to control except shrinkage. The proximate analysis, such as moisture content, protein, fat, fiber content, and ash content had significant differences (p<0.05) among the treatments and 25 % elephant foot yam flour and 15 % lasia stem flour incorporated patties showed favorable values. Compared to the control, patties incorporated with elephant foot yam and lasia stem flour replacements have shown lower fat content and higher fiber content. However, the sensory attributes of the replaced burger patties were not different compared to 100% chicken meat burger patty except for colour and taste. Keywords: Burger patties, meat-replacers, proximate analysis, sensory attributes.References
Anderson ET, Berry BW. 2001. Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef. Food Research International: 34(8): 689-694. doi.org/10.1016/S0963-9969(01)00089-8
AOAC, 2000. Meat and Meat products. In: Official Methods of Analysis. Association of Official Analytical Chemists Inc. Gaithersburg, USA.
Behera SS, Ray RC. 2017. Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review. Food Reviews International 33(1): 22-43. doi.org/10.1080/87559129.2015.1137310
Bradberry JC, Hilleman DE. 2013. Overview of omega-3 fatty acid therapies. Pharmacy and Therapeutics 38(11): 681-691
Colmenero FJ, Serrano A, Ayo J, Solas MT, Cofrades S, Carballo J. 2003. Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Science 65(4): 1391-1397.
doi.org/10.1016/S0309-1740(03)00061-5
Dreeling N, Allen P, Butler F. 2000. Effect of cooking method on sensory and instrumental texture attributes of low-fat beef burgers. LWT- Food Science and Technology 33(3): 234-238.
doi.org/10.1006/fstl.2000.0649
Eastwood MA. 1992. The physiological effect of dietary fiber: an update. Annual Review of Nutrition 12(1): 19-35. doi.org/10.1146/annurev.nu.12.070192.000315
Fernándezâ€Ginés JM, Fernándezâ€López J, Sayasâ€Barberá E, Pérezâ€Alvarez JA. 2005. Meat products as functional foods: A review. Journal of Food Science 70(2): R37-R43.
Gök V, Akkaya L, Obuz E, Bulut S. 2011. Effect of ground poppy seed as a fat replacer on meat burgers. Meat Science 89(4): 400-404. doi.org/10.1016/j.meatsci.2011.04.032
Heikal Z, Youssef MKE, Khalifa AH, Limam SA, Mostafa BMD. 2019. Improving the Quality Properties of Chicken Burger. Journal of Food and Dairy Sciences 10(6): 195-200.
doi.org/10.21608/JFDS.2019.48285
Kilcast D, Angus F. 2007. Reducing salt in foods: practical strategies. Elsevier.
Kim HW, Kim JH, Seo JK, Setyabrata D, Kim YHB. 2018. Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins. Meat Science 139: 162-170.
doi.org/10.1016/j.meatsci.2018.01.024
Kristensen L, Purslow PP. 2001. The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins. Meat Science 58(1): 17-23. doi.org/10.1016/S0309-1740(00)00125-X
Kumar M, Mondal P, Borah S, Mahato K. 2013. Physico-chemical evaluation, preliminary phytochemical investigation, fluorescence and TLC analysis of leaves of the plant Lasia spinosa (Lour) Thwaites. International Journal of Pharmacy and Pharmaceutical Sciences 5(2): 306-310.
Mahmoud MH, Abou-Arab AA, Abu-Salem FM. 2017. Quality Characteristics of Beef Burger as Influenced by Different Levels of Orange Peel Powder. American Journal of Food Technology 12 (4): 262-270.
Mansour EH, Khalil AH. 1997. Characteristics of low-fat beefburger as influenced by various types of wheat fibers. Food Research International 30(3-4): 199-205.
https://doi.org/10.1016/S0963-9969(97)00043-4
McClements DJ. 2015. Reduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesity. Advances in nutrition (Bethesda, Md.), 6(3), 338S–52S. https://doi.org/10.3945/an.114.006999
Nanasombat S, Teckchuen N. 2009. Antimicrobial, antioxidant and anticancer activities of Thai local vegetables. Journal of Medicinal Plants Research 3(5): 443-449. doi.org/10.5897/JMPR.9000183
Nasser el dine A. Olabi A. 2009. Effect of Reference Foods in Repeated Acceptability Tests: Testing Familiar and Novel Foods Using 2 Acceptability Scales. Journal of Food Science 74(2): S97-S106.
https://doi.org/10.1111/j.1750-3841.2008. 01034.x
Naveena BM, Muthukumar M, Sen AR, Babji Y, Murthy TRK. 2006. Quality characteristics and storage stability of chicken patties formulated with finger millet flour (Eleusine coracana). Journal of Muscle Foods 17(1): 92-104. https://doi.org/10.1111/j.1745-4573.2006. 00039.x
Neelam NT. 2022. Perception of Rural Community about Fast Food Patterns (A Qualitative Study of District, Muzaffargarh). Meritorious Journal of Social Sciences and Management 5(2): 60-69.
Pearson AM. Gillett TA. 1999. Effects of fat on flavor in processed meats. 3rd edn, pp: 356–358. Aspen Publisher, Inc. Gaithersburg, Maryland.
Ramadhan K, Huda N, Ahmad R. 2011. Physicochemical characteristics and sensory properties of selected Malaysian commercial chicken burgers. International Food Research Journal 18(4): 1340-1357.
Ranil RHG, Pushpakumara DKNG, Bandaranayake PCG, Ariyaratne WMTP, Wijesundara D SA, Eeswara RCJ. 2019. Lasia spinosa (L.) Thw., A High Potential Underutilized Aroid in Asia: A Step Towards Utilizing Neglected Crop Genetic Resources for Food and Nutritional Security. In: Landscaping Agroecosystems: A Way Forward for Natural Resource Utilization, Chapter 8, pp. 125-148, The Institute of Biology, Sri Lanka.
Rifath A, Jemziya F. 2021. The quality determination of broiler chicken thawed using different techniques. Journal of Bangladesh Agricultural University 19(1): 78-84. Https://doi.org/10.5455/JBAU.23371
Saklani A, Kaushik R. 2020. Development of elephant foot yam cake and its evaluation. The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology 44(2): 159-172.
Serdaroğlu M, Değırmencioğlu Ö. 2004. Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte). Meat Science 68(2): 291-296.
https://doi.org/10.1016/j.meatsci.2004.03.010
Serdaroğlu M, Kavuşan HS, İpek GAMZE, Öztürk BURCU. 2018. Evaluation of the quality of beef patties formulated with dried pumpkin pulp and seed. Korean Journal for Food Science of Animal Resources 38(1): 1-11. https://doi.org/10.5851/kosfa.2018.38.1.001
Serdaroğlu M, Nacak B, Karabıyıkoğlu M. 2017. Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters of chicken patties. Korean Journal for Food Science of Animal Resources 37(3): 376.
Shefana AG, Ekanayake S. 2010. Some nutritional aspects of Lasia spinosa (kohila). Vidyodaya Journal of Science 14(1): 59-64.
Singh A, Wadhwa N. 2014. A review on multiple potential of aroid: Amorphophallus paeoniifolius. International Journal of Pharmaceutical Sciences Review and Research 24(1): 55-60.
Singh A, Chaurasiya A, Mitra S. 2016. Assessment of nutritional composition in elephant foot yam (Amorphophallus paeoniifolius Dennst-Nicolson) cultivars. International Journal of Food Studies: 5(2): 146-157.
Suman SP, Sharma BD. 2003. Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties. Meat Science 65(3): 973-976.
https://doi.org/10.1016/S0309-1740(02)00313-3
Talukder S. 2015. Effect of dietary fiber on properties and acceptance of meat products: a review. Critical Reviews in Food Science and Nutrition 55(7): 1005-1011.
https://doi.org/10.1080/10408398.2012.682230
Tsai CJ, Kumar S, Ma B, Nussinov R. 1999. Folding funnels, binding funnels, and protein function. Protein Science 8(6): 1181-1190.
Wan-Rosli WI, Solihah MA, Aishah M, Nik Fakurudin NA, Mohsin SSJ. 2011. Colour, textural properties, cooking characteristics and fiber content of chicken patty added with oyster mushroom (Pleurotus sajor-caju). International Food Research Journal 18(2): 612-618.
Yao-ling L, Rong-hua D, Ni C, Juan P, Jie P. 2013 Review of konjac glucomannan: isolation, structure, chain conformation and bioactivities. Journal of Single Molecule Research 1: 7–14.
Zargar FA, Kumar S, Bhat ZF, Kumar P. 2014. Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages. Springer Plus 3(39): 1-10.
Downloads
Published
Issue
Section
License
From Volume 7 (2016) onwards, all articles published in Ruhuna Journal of Science are Open Access articles published under the Creative Commons CC BY-NC 4.0 International License. This License permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.
Copyright on any research article published in RJS is retained by the respective author(s).
Authors who publish with this journal agree to the following terms:
a) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License CC-BY-NC 4.0 International, that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
b) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
c) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
