Formulation and evaluation of beef/soy patties

Abstract

This study evaluated composite beef/soy patties to ascertain the optimal level of soy flour inclusion acceptable to consumers and producers. These patties were formulated to contain 100/0%, 85/15%, 80/20%, 75/25% and 70/30% beef/soy flour respectively. This experiment was conducted 3 times as replicates. It was a randomised complete block design and a 5-point hedonic scale was adopted to measure sensory characteristics of products using a semi-trained 15-man panel. Proximate values, cooking yields and production costs were also assessed. The use of soy flour in the products exhibited good qualities acceptable to both the producers and consumers up to 25% soy flour addition. There were increased cooking yields and reduced total cost of production of the beef/soy products as compared to all-meat patties. However, the products with soy flour were rated best only in terms of colour improvement. The protein and fat content decreased, and ash content increased with increasing soy flour inclusion. These changes with increasing levels of soy flour may be responsible for a decline in sensory properties beyond 25% soy flour inclusion.

Keywords: patties, beef, soy flour, acceptability

Global Journal of Agricultural Sciences Vol. 4(2) 2005: 107-111