Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties

Abstract

The study investigated the effects of glutinous rice flour (GRF) on the quality of ground pork patties. Ground pork patties with 3% of GRF showed better quality compared to addition of 1% and 5% of GRF. Addition of 3% GRF was further compared with 0.5% carrageenan, 3% soy protein isolate, 3% corn starch and 3% potato starch in ground pork patties. The cooking yield in GRF group was significantly higher than that of other treatments due to the increase in moisture and fat retentions (P < 0.05). Comparing with other groups, GRF showed lower texture profile values for hardness and chewiness (P < 0.05). The ground pork patties with GRF were juicier, more tender and showed better flavor and overall acceptability compared to control and the treatments with other additives (P < 0.05). The results indicate that GRF could be an effective functional ingredient in ground pork patties.