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Quality Characteristics of Hamburger Patties adding with Tofu Powder  

Choi, Suk-Hyun (Dept. of Food Service & Culinary Arts, Seowon University)
Kim, Dong-Seok (Dept. of Food Service & Culinary Arts, Seowon University)
Publication Information
Culinary science and hospitality research / v.20, no.6, 2014 , pp. 28-40 More about this Journal
Abstract
This study was conducted to investigate the effect of Tofu powder on the quality properties of hamburger patties. Thus, this study analyzed the physicochemical and sensory characteristics of hamburger patties containing Tofu powder(25%, 50%, 75%, 100%) instead of bread crumb. The result was as followed. Increasing the amount of Tofu powder in hamburger patties tended to increase the pH. Moisture content of control was higher than other hamburger patties when containing Tofu powder. Increasing the amount of Tofu powder in hamburger patties tended to decrease the moisture content. There were no significant differences in cooking loss rate regarding the weight. The addition of Tofu powder decreased the cooking loss rate of the diameters and increased the thickness. It also increased the lightness (L), the redness (a), and the yellowness (b) in the hunter color value of the hamburger patties. For the textural characteristics, the addition of Tofu powder increased the hardness, elasticity and gumminess of the hamburger patties; however, it decreased the brittleness. In the sensory evaluation, an addition of 100% Tofu powder had the best score in appearance, taste and the overall preference. Therefore, this result suggests that adding Tofu powder amount of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes. Furthermore, it is believed that the development of healthy patty-type Tofu powder products may resolve worries about fast food and quality-related problems in hamburger patties.
Keywords
hamburger; patty; Tofu powder; sensory evaluation; quality characteristic; correlation coefficient;
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Times Cited By KSCI : 9  (Citation Analysis)
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