@article{ajfst2015322,
author={{Mbougueng, P. D. and Tenin, D. and Tchi¨¦gang, C. and Scher, J.},
title={Effect of Starch Type on the Physicochemical and Textural Properties of Beef Patties Formulated with Local Spices},
journal={American Journal of Food Science and Technology},
volume={3},
number={2},
pages={33--39},
year={2015},
url={http://pubs.sciepub.com/ajfst/3/2/2},
issn={2333-4835},
abstract={This study was aimed at evaluating the effect of local potato and cassava starch on the proximate compositions, physicochemical and textural properties of beef patties. The control patty (P<SUB>control</SUB>) was prepared with commercial Leader price<SUP>TM</SUP> potato starch incorporated at 50g/kg of ground meat, while other patties were formulated with starch from two local potatoes (<i>Sipiera</i> and <i>Tselefou</i>) and tree local cassava varieties (<i>2524, 4115</i> and <i>Seedling</i>) during which 20, 30, 40 and 50g starch /kg of ground meat was used.The results showed that moisture content varied according to starch type and starch quantity for both raw and cooked patties. Water contents of cooked patties were lower than their corresponding raw ones. The same trend was not observed for protein and fat contents of cooked patties. Starch content significantly affected the water holding capacity of raw patties (P&lt;0.05) and for cooked patties, cooking yield was improved (P&lt;0.05) at the lowest starch incorporation rate (20%) irrespective of the starch type. Patty prepared with Seedling starch at incorporation rate of 40g/kg of batter (<i>PS40</i>) is the most similar to the control one.},
doi={10.12691/ajfst-3-2-2}
publisher={Science and Education Publishing}
}