Utilization of elephant foot yam (Amorphophallus paeoniifolius) and Lasia stem (Lasia spinosa) replacers in burger patties
Many meat-based processed foods have been developed with plant-based fat replacers due to the adverse effects of cholesterol and unsaturated fatty acids in meat. Many underutilized plants have the potential to be used as fat replacers in processed meat-based products. In this study, different amount...
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University of Ruhuna
2023-06-01
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| Series: | Ruhuna Journal of Science |
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| Online Access: | https://www.rjs.ruh.ac.lk/index.php/rjs/article/view/399/377 |
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| author | H.D.W.S.C. Himashini M.B. Fathima Jemziya M. R. Ahamed Rifath |
| author_facet | H.D.W.S.C. Himashini M.B. Fathima Jemziya M. R. Ahamed Rifath |
| author_sort | H.D.W.S.C. Himashini |
| collection | DOAJ |
| description | Many meat-based processed foods have been developed with plant-based fat replacers due to the adverse effects of cholesterol and unsaturated fatty acids in meat. Many underutilized plants have the potential to be used as fat replacers in processed meat-based products. In this study, different amounts of elephant foot yam (Amorphophallus paeoniifolius) flour and lasia (Lasia spinosa) stem flour were used as replacements for the chicken burger patty. The treatments were developed with the composition of elephant foot yam flour, lasia stem flour and chicken meat as T1 (30 %, 30 %, 40%), T2 (25 %, 25 %, 50 %), T3 (25 %, 15 %, 60 %), T4 (15 %, 25 %, 60 %) respectively, and T5 (100 % chicken) as a control treatment. The physico-chemical, cooking, and sensorial properties of the triplicated samples were then compared to those of a control group made with 100% chicken. Cooking properties such as cooking loss, cooking yield, water holding capacity, fat retention, moisture retention, and shrinkage have shown significant differences (p<0.05) among the treatments. Overall, 25% elephant foot yam flour and 15% lasia stem flour incorporated patties have shown optimum values for water holding capacity, cooking yield, fat retention, moisture retention, and cooking loss compared to control except shrinkage. The proximate analysis, such as moisture content, protein, fat, fiber content, and ash content had significant differences (p<0.05) among the treatments and 25 % elephant foot yam flour and 15 % lasia stem flour incorporated patties showed favorable values. Compared to the control, patties incorporated with elephant foot yam and lasia stem flour replacements have shown lower fat content and higher fiber content. However, the sensory attributes of the replaced burger patties were not different compared to 100% chicken meat burger patty except for colour and taste. |
| format | Article |
| id | doaj-art-e137b41bc2db417e9b9a0fc55701b0db |
| institution | OA Journals |
| issn | 2536-8400 |
| language | English |
| publishDate | 2023-06-01 |
| publisher | University of Ruhuna |
| record_format | Article |
| series | Ruhuna Journal of Science |
| spelling | doaj-art-e137b41bc2db417e9b9a0fc55701b0db2025-08-20T01:59:30ZengUniversity of RuhunaRuhuna Journal of Science2536-84002023-06-01141506510.4038/rjs.v14i1.133Utilization of elephant foot yam (Amorphophallus paeoniifolius) and Lasia stem (Lasia spinosa) replacers in burger pattiesH.D.W.S.C. Himashini 0M.B. Fathima Jemziya1https://orcid.org/0000-0001-8537-4535M. R. Ahamed Rifath 2Department of Biosystems Technology, Faculty of Technology, South-Eastern University of Sri Lanka, Sri Lanka.Department of Biosystems Technology, Faculty of Technology, South-Eastern University of Sri Lanka, Sri Lanka.Department of Biosystems Technology, Faculty of Technology, South-Eastern University of Sri Lanka, Sri Lanka.Many meat-based processed foods have been developed with plant-based fat replacers due to the adverse effects of cholesterol and unsaturated fatty acids in meat. Many underutilized plants have the potential to be used as fat replacers in processed meat-based products. In this study, different amounts of elephant foot yam (Amorphophallus paeoniifolius) flour and lasia (Lasia spinosa) stem flour were used as replacements for the chicken burger patty. The treatments were developed with the composition of elephant foot yam flour, lasia stem flour and chicken meat as T1 (30 %, 30 %, 40%), T2 (25 %, 25 %, 50 %), T3 (25 %, 15 %, 60 %), T4 (15 %, 25 %, 60 %) respectively, and T5 (100 % chicken) as a control treatment. The physico-chemical, cooking, and sensorial properties of the triplicated samples were then compared to those of a control group made with 100% chicken. Cooking properties such as cooking loss, cooking yield, water holding capacity, fat retention, moisture retention, and shrinkage have shown significant differences (p<0.05) among the treatments. Overall, 25% elephant foot yam flour and 15% lasia stem flour incorporated patties have shown optimum values for water holding capacity, cooking yield, fat retention, moisture retention, and cooking loss compared to control except shrinkage. The proximate analysis, such as moisture content, protein, fat, fiber content, and ash content had significant differences (p<0.05) among the treatments and 25 % elephant foot yam flour and 15 % lasia stem flour incorporated patties showed favorable values. Compared to the control, patties incorporated with elephant foot yam and lasia stem flour replacements have shown lower fat content and higher fiber content. However, the sensory attributes of the replaced burger patties were not different compared to 100% chicken meat burger patty except for colour and taste. https://www.rjs.ruh.ac.lk/index.php/rjs/article/view/399/377burger pattiesmeat-replacersproximate analysissensory attributes |
| spellingShingle | H.D.W.S.C. Himashini M.B. Fathima Jemziya M. R. Ahamed Rifath Utilization of elephant foot yam (Amorphophallus paeoniifolius) and Lasia stem (Lasia spinosa) replacers in burger patties Ruhuna Journal of Science burger patties meat-replacers proximate analysis sensory attributes |
| title | Utilization of elephant foot yam (Amorphophallus paeoniifolius) and Lasia stem (Lasia spinosa) replacers in burger patties |
| title_full | Utilization of elephant foot yam (Amorphophallus paeoniifolius) and Lasia stem (Lasia spinosa) replacers in burger patties |
| title_fullStr | Utilization of elephant foot yam (Amorphophallus paeoniifolius) and Lasia stem (Lasia spinosa) replacers in burger patties |
| title_full_unstemmed | Utilization of elephant foot yam (Amorphophallus paeoniifolius) and Lasia stem (Lasia spinosa) replacers in burger patties |
| title_short | Utilization of elephant foot yam (Amorphophallus paeoniifolius) and Lasia stem (Lasia spinosa) replacers in burger patties |
| title_sort | utilization of elephant foot yam amorphophallus paeoniifolius and lasia stem lasia spinosa replacers in burger patties |
| topic | burger patties meat-replacers proximate analysis sensory attributes |
| url | https://www.rjs.ruh.ac.lk/index.php/rjs/article/view/399/377 |
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