Cooking loss, texture properties, and color of comminuted beef prepared with breadfruit (Artocarpus altilis) flour

Shiqi Huang,Sandra M Vasquez Mejía,Benjamin M Bohrer,Susan J Murch

doi:10.22175/mmb2018.11.0039

Shiqi Huang, Sandra M Vasquez Mejía + Show 2 more

Open Access

https://doi.org/10.22175/mmb2018.11.0039

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Abstract

Cooking loss, texture properties, and color of comminuted beef when prepared with breadfruit (Artocarpus altilis) flour or other flour sources was evaluated using 2 separate studies. Flour sources tested in these studies (against a negative control with no added flour) were breadfruit flour, soy flour, corn flour, wheat flour, and tapioca flour. Study 1: Finely minced, comminuted beef batters (extra lean beef targeted to 97% lean and 3% fat, salt, and ice/water) prepared with inclusion levels of 0, 1, 2, 3, 4, and 5% flour were evaluated for cooking loss and texture. Cooking loss was reduced (P < 0.05) in comminuted beef prepared with breadfruit flour compared with those not prepared with flour and cooking loss decreased as breadfruit flour inclusion level increased (Linear P < 0.01). Hardness was not different (P = 0.49) in comminuted beef prepared with breadfruit flour compared with soy flour, and was much less (P < 0.01) compared with the 3 other flour sources at each inclusion level. Study 2: Comminuted beef (lean beef targeted to 90% lean and 10% fat, salt, and ice/water) with inclusion levels of 0, 2.5, and 5% flour were formed into patties and were evaluated for color over a simulated retail display period. Redness values (a*) of comminuted beef prepared with breadfruit flour were the greatest (P < 0.05) during the 7-d simulated retail display compared with all other treatments, including control samples with no flour. Overall, the results indicated that breadfruit flour could be effectively used as an ingredient in comminuted beef to produce similar texture as observed with soy flour, while actually improving redness values beyond that of other flour sources.

Highlights

Breadfruit (Artocarpus altilis) is a traditional staple crop found throughout Oceania that contains high levels of carbohydrates, fiber, some vitamins, and minerals (Jones et al, 2011a, 2013; Turi et al, 2015)
Initial laboratory testing provided insight of the color enhancing properties that breadfruit flour may elicit when added to comminuted beef, it was further hypothesized that breadfruit flour could improve initial color and potentially prolonged color during storage of comminuted beef
Cooking loss of beef batters prepared with breadfruit flour and the 4 other flour sources observed in this study had a linear relationship with inclusion level and decreased at differing rates as the inclusion level increased (Linear P < 0.01)

Summary

Introduction

Breadfruit (Artocarpus altilis) is a traditional staple crop found throughout Oceania that contains high levels of carbohydrates, fiber, some vitamins, and minerals (Jones et al, 2011a, 2013; Turi et al, 2015). Some varieties of breadfruit contain up to 6% pro-. Tein and the protein found in breadfruit is a complete source of protein, which contains all of the indispensable amino acids (Liu et al, 2015). A sample of dried, ground breadfruit prepared in Mauritius around 1830 is deposited in the Economic Botany collection at Kew Gardens in the UK In February of 2016, breadfruit flour received ‘Generally Recognized as Safe’ status, opening the possibility of using the flour as an ingredient for North American food markets (FDA, 2016).

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