Abstract
Low-fat beef patties were produced by replacing different levels of fat with water alone and starch/water combination at different ratios. Quality characteristics of low-fat patties were evaluated. Patties formulated with starch/water had higher moisture content and cooking yield than those formulated with water alone. Incorporation of starch with water in patties formulations improved the instrumental texture characteristics. Low-fat patties had lower visual density and higher saturation than the control. Patties formulated with starch/water had higher sensory ratings for juiciness and tenderness than the control. However, patties formulated with water alone were softer than control. Flavour intensity scores were not affected by replacing fat, except for starch/water combinations at 100% level. Patties formulated with starch/water at all tested ratios were not significantly different in shear force, hardness, springiness, colour and sensory properties. Those formulated with starch/water at a 1:3 ratio were higher in cooking yield and lower in cohesiveness than those at 1:4 and 1:5 ratios.
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