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This study was investigated the quality properties of beef patty incorporated with chestnut powder. The flesh of chestnut was lyophilized and then pulverized. The chestnut powder was added at a level of 1% (10 g), 2% (20 g), and 3% (30 g) into beef homogenate consisted of minced beef (600 g), water (100 g), unpolished rice oil (80 g), onion (100 g), garlic (15 g), bread crumb (80 g), egg (15 g), salt (10 g). Beef patties were manufactured without chestnut powder were used as a control. The pH of raw beef homogenate was not affected by the addition of chestnut powder. Cooking loss was gradually reduced with the increase of chestnut powder (p<0.05) and the texture of beef patty was softened with increasing chestnut powder content (p<0.05). The addition of chestnut powder significantly reduced the lightness, redness, and yellowness of beef patty. The malondialdehyde content was significantly increased in beef patty with 2% of chestnut powder, but there was no dose-dependence. Therefore, the addition of chestnut powder to beef patties did not have an effect on improving the oxidation stability but improved water holding capacity of the beef patties.

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