Effect of texturized soy protein on quality characteristics of beef samosas
Texturized soy protein (TSP) granules obtained from defatted soy flour were used to replace beef at 25, 50, 75 and 100% levels in samosa stuffing. The moisture, protein and ash content of the stuffing increased with an increase in the amount of texturized soy protein while the fat content decreased...
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| Language: | English |
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ISEKI_Food Association (IFA)
2014-04-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/406 |
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| author | Mary Omwamba Symon M. Mahungu Abdul K. Faraj |
| author_facet | Mary Omwamba Symon M. Mahungu Abdul K. Faraj |
| author_sort | Mary Omwamba |
| collection | DOAJ |
| description | Texturized soy protein (TSP) granules obtained from defatted soy flour were used to replace beef at 25, 50, 75 and 100% levels in samosa stuffing. The moisture, protein and ash content of the stuffing increased with an increase in the amount of texturized soy protein while the fat content decreased significantly (p<0.05) with an increase in the amount of texturized soy protein. Sensory evaluation of baked samosas showed no significant (p>0.05) difference in appearance, taste and overall acceptability with inclusion of texturized soy protein. However there were significant (p<0.05) differences in flavour, texture and willingness to purchase between 100% beef and 100% TSP samosas. There was a reduction in the moisture content while the protein, fat, ash and carbohydrate content increased in baked as compared to raw samples, both in the control and TSP50 samosas. The caloric value of the baked samosas was 24.07% lower in TSP added samples compared to 100% beef samples (control). Lipid oxidation increased with storage time from 0.25 to 0.68 mg malonaldehyde/kg in the control and from 0.21 to 0.39 mg malonaldehyde/kg in TSP50 samosas. The oxidation in the control was significantly (p<0.05) higher than in TSP50. The results suggest that TSP granules can be use with up to 50% addition in samosa products without significant differences in sensory attributes. |
| format | Article |
| id | doaj-art-eccf135baaf047a4a70c6a3b1b808f78 |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2014-04-01 |
| publisher | ISEKI_Food Association (IFA) |
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| series | International Journal of Food Studies |
| spelling | doaj-art-eccf135baaf047a4a70c6a3b1b808f782025-08-20T01:56:13ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542014-04-013110.7455/ijfs/3.1.2014.a7Effect of texturized soy protein on quality characteristics of beef samosasMary Omwamba0Symon M. Mahungu1Abdul K. Faraj2Department of Dairy and Food Science & Technology, Egerton University, Nakuru, KenyaDepartment of Dairy and Food Science & Technology, Egerton University, Nakuru, KenyaDepartment of Dairy and Food Science & Technology, Egerton University, Nakuru, KenyaTexturized soy protein (TSP) granules obtained from defatted soy flour were used to replace beef at 25, 50, 75 and 100% levels in samosa stuffing. The moisture, protein and ash content of the stuffing increased with an increase in the amount of texturized soy protein while the fat content decreased significantly (p<0.05) with an increase in the amount of texturized soy protein. Sensory evaluation of baked samosas showed no significant (p>0.05) difference in appearance, taste and overall acceptability with inclusion of texturized soy protein. However there were significant (p<0.05) differences in flavour, texture and willingness to purchase between 100% beef and 100% TSP samosas. There was a reduction in the moisture content while the protein, fat, ash and carbohydrate content increased in baked as compared to raw samples, both in the control and TSP50 samosas. The caloric value of the baked samosas was 24.07% lower in TSP added samples compared to 100% beef samples (control). Lipid oxidation increased with storage time from 0.25 to 0.68 mg malonaldehyde/kg in the control and from 0.21 to 0.39 mg malonaldehyde/kg in TSP50 samosas. The oxidation in the control was significantly (p<0.05) higher than in TSP50. The results suggest that TSP granules can be use with up to 50% addition in samosa products without significant differences in sensory attributes.https://www.iseki-food-ejournal.com/article/406Texturized soy proteinSamosaSensory propertiesLipid oxidation |
| spellingShingle | Mary Omwamba Symon M. Mahungu Abdul K. Faraj Effect of texturized soy protein on quality characteristics of beef samosas International Journal of Food Studies Texturized soy protein Samosa Sensory properties Lipid oxidation |
| title | Effect of texturized soy protein on quality characteristics of beef samosas |
| title_full | Effect of texturized soy protein on quality characteristics of beef samosas |
| title_fullStr | Effect of texturized soy protein on quality characteristics of beef samosas |
| title_full_unstemmed | Effect of texturized soy protein on quality characteristics of beef samosas |
| title_short | Effect of texturized soy protein on quality characteristics of beef samosas |
| title_sort | effect of texturized soy protein on quality characteristics of beef samosas |
| topic | Texturized soy protein Samosa Sensory properties Lipid oxidation |
| url | https://www.iseki-food-ejournal.com/article/406 |
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