The Effects of Tapioca Starch, Oat Fibre and Whey Protein on the Physical and Sensory Properties of Low-fat Beef Burgers

Abstract

The optimising of the composition of ingredients has a major effect on the properties of low-fat products. The purpose of this research was to assess the effects of added tapioca starch (ranging from 0–30 g/kg), oat fibre (ranging from 0–20 g/kg) and whey protein (ranging from 0–20 g/kg) on the physical and organoleptic characteristics of low-fat beef burgers. Response surface methodology (RSM) was used to study the simultaneous effects of these three ingredients. Significant models of regression were ascertained for cooking properties (yield and water holding capacity), the sensory attributes of tenderness and juiciness, and all mechanical texture attributes. The level of tapioca starch (TS) influenced the models to the greatest extent. Its effect on the cooking properties was highly significant, positive and linear. The presence of TS had a large negative linear effect on Warner-Bratzler and Kramer shear forces. For each significant regression model, TS exerted a linear effect, and in some cases a quadratic effect. Both oat fibre and whey protein had a limited influence. There was no evidence of interactions among the variables. The results indicate that as the TS in low-fat beef burgers increases a succulent and tender low-fat product is obtained.