Abstract
ABSTRACTEleven starch‐, fiber‐, and protein‐based ingredients were evaluated for their fat holding capacity (FHC) in ground beef during heating. A test for FHC was developed where 20 g samples of 20% fat ground beef containing a 10% (wt/wt) addition of the selected ingredient were heated using low power microwave energy until internal temperatures were ∼90C. Volumes of cooked‐out water and fat were measured. FHC was determined based on the amount of fat released during cooking. High fiber ingredients retained more water and also had the highest FHC. Ground beef mixed with inner pea fiber retained the most fat, while the all‐beef controls retained the least fat. Inner pea fiber appears to be a useful ingredient in the development of food products required to retain maximum amounts of fat during heating.
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