Premium
Effect of Textured Soy Flour Level on the Acceptance of Ground Beef in Egypt
Author(s) -
NOFAL MOSTAFA A.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04241.x
Subject(s) - food science , flavor , mathematics , significant difference , chemistry , statistics
Ground beef mixtures containing 10, 20, 30, 40 or 50% hydrated textured soy flour (HTSF) were evaluated for chemical composition, nutritive value (by protein efficiency ratio PER and amino‐acid composition) and sensory panel responses (by difference and preference tests). Difference tests showed that 10% and 20% replacement of ground beef (PER 1.85 and 2.35) with HTSF (PER 2.27) did not differ from 100% ground beef (PER 2.50). Preference tests (hedonic scale) indicated that ground beef containing 10% HTSF had flavor which was equivalent to that of 100% ground beef. The flavor desirability decreased as percentage of HTSF increased.