Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties
The global challenge of food waste necessitates innovative solutions, such as incorporating carrot pomace, a nutrient-rich by-product of carrot juice production, into beef patties to enhance their nutritional and functional properties. This study evaluated beef patties with carrot pomace added at 0%...
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| Format: | Article |
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/23/3910 |
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| author | Jordan Richards Amy Lammert Jack Madden Anna Cahn Iksoon Kang Samir Amin |
| author_facet | Jordan Richards Amy Lammert Jack Madden Anna Cahn Iksoon Kang Samir Amin |
| author_sort | Jordan Richards |
| collection | DOAJ |
| description | The global challenge of food waste necessitates innovative solutions, such as incorporating carrot pomace, a nutrient-rich by-product of carrot juice production, into beef patties to enhance their nutritional and functional properties. This study evaluated beef patties with carrot pomace added at 0%, 1.0%, 3.0%, and 4.2%, analyzing the proximate composition, pH, color, cooking yield, water-holding capacity (WHC), texture, and sensory attributes. Adding 3.0% and 4.2% pomace significantly reduced the moisture content by 5.5% and 3.3%, respectively, and decreased redness by 40% in the 4.2% patties. The cooking yield increased by 13.9% and 22.8%, and WHC improved by 8.5% and 15.7%, respectively, with these additions. The textural properties showed substantial reductions in hardness, cohesiveness, gumminess, and chewiness, particularly at 4.2%. The sensory evaluation indicated no significant differences in appearance, aroma, taste, or overall liking for patties with up to 3% pomace. In comparison, patties with 4.2% pomace received lower scores for overall liking and firmness. These findings suggest that incorporating up to 3% carrot pomace in beef patties enhances their functional properties and dietary fiber content without compromising the sensory quality. This offers a sustainable and practical approach to food waste valorization. |
| format | Article |
| id | doaj-art-7b305089baf6421b9ff6b266ba5011bc |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-7b305089baf6421b9ff6b266ba5011bc2025-08-20T02:38:47ZengMDPI AGFoods2304-81582024-12-011323391010.3390/foods13233910Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef PattiesJordan Richards0Amy Lammert1Jack Madden2Anna Cahn3Iksoon Kang4Samir Amin5Food Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USAFood Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USAFood Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USAFood Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USAAnimal Science Department, California Polytechnic State University, San Luis Obispo, CA 93407, USAFood Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USAThe global challenge of food waste necessitates innovative solutions, such as incorporating carrot pomace, a nutrient-rich by-product of carrot juice production, into beef patties to enhance their nutritional and functional properties. This study evaluated beef patties with carrot pomace added at 0%, 1.0%, 3.0%, and 4.2%, analyzing the proximate composition, pH, color, cooking yield, water-holding capacity (WHC), texture, and sensory attributes. Adding 3.0% and 4.2% pomace significantly reduced the moisture content by 5.5% and 3.3%, respectively, and decreased redness by 40% in the 4.2% patties. The cooking yield increased by 13.9% and 22.8%, and WHC improved by 8.5% and 15.7%, respectively, with these additions. The textural properties showed substantial reductions in hardness, cohesiveness, gumminess, and chewiness, particularly at 4.2%. The sensory evaluation indicated no significant differences in appearance, aroma, taste, or overall liking for patties with up to 3% pomace. In comparison, patties with 4.2% pomace received lower scores for overall liking and firmness. These findings suggest that incorporating up to 3% carrot pomace in beef patties enhances their functional properties and dietary fiber content without compromising the sensory quality. This offers a sustainable and practical approach to food waste valorization.https://www.mdpi.com/2304-8158/13/23/3910food wastecarrot pomacebeef pattydietary fiberfunctional propertiessensory evaluation |
| spellingShingle | Jordan Richards Amy Lammert Jack Madden Anna Cahn Iksoon Kang Samir Amin Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties Foods food waste carrot pomace beef patty dietary fiber functional properties sensory evaluation |
| title | Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties |
| title_full | Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties |
| title_fullStr | Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties |
| title_full_unstemmed | Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties |
| title_short | Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties |
| title_sort | addition of carrot pomace to enhance the physical sensory and functional properties of beef patties |
| topic | food waste carrot pomace beef patty dietary fiber functional properties sensory evaluation |
| url | https://www.mdpi.com/2304-8158/13/23/3910 |
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