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Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion‐Textured Whey Proteins
Author(s) -
Hale A. B.,
Carpenter C. E.,
Walsh M. K.
Publication year - 2002
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.1365-2621.2002.tb09488.x
Subject(s) - food science , extrusion , chemistry , whey protein , base (topology) , materials science , mathematics , composite material , mathematical analysis
: We extruded a dry mix of 2 parts whey protein concentrate (80% protein) and 1 part cornstarch using water, 0.1 N HCl, or 0.2 M NaOH as the liquid, or adding calcium (1.69% w/w) to the dry mix with water as the liquid. The functionality and acceptability of textured whey protein (TWP) extrudates was determined. Ground beef patties containing up to 40% (w/w) of hydrated TWP extrudates made with base (TWP base ) were as acceptable to a consumer panel as all beef patties. Additionally, patties containing 40% (w/w) TWP base incurred less cook loss and less diameter reduction after cooking, but were less cohesive than all beef patties.