Performance of Fababean and Field Pea Protein Concentratesas Ground Beef Extenders

Abstract

Broiled meat patties (70% ground beef, 10% legume and 20% water), containing high protein concentrates from dehulled, pinmilled fababeans and peas, were judged more acceptable by a panel of 90 untrained subjects when the concentrates were added in the form of texturized flakes produced by drum–drying than when they were added in the form of flour. Meat patties containing either fababean or pea flakes were comparable in acceptance to those containing a texturized soy product although all were liked less than the 100% beef control. Cooked patties containing fababean and pea protein concentrates were softer than beef–soy and control patties as shown by Allo–Kramer shear values. Drip loss from each legume–beef mixture was approximately half that from the control. All cooked patties, however, were similar in proximate composition. Examination of patties prepared with 3 levels of legume replacement of beef and 3 legume:water ratios at each level showed that fababean and pea protein concentrates had similar effects on the firmness of raw and cooked patties, cooking losses, fat and moisture retention. Texturizing fababean and pea concentrates reduced fat retention making cooked patties containing them more like the beef control.