Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty

Thierry Noumo, Ngangmou and Lidiya, C. Johny and Pierre Desire, Mbougueng and Alphonse Sokamte, Tegang and Leopold Tatsadjieu, Ngoune and Suresh, P. V. and Carl Moses, F. Mbofung (2024) Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty. Journal of Animal Science, 95. pp. 1-11.

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Abstract

Defatted Lagenaria siceraria seed flour (DLSSF) was obtained from defatted seed cake, dried, and ground through a sieve of 500 μm and characterized. A 2 � 4 fac- torial design (two flour hydration rates and four fat substitution rates) was used to produce a low-fat beef patty by replacing fat with DLSSF. Beef kidney fat was used to formulate the control sample. Chemical, physical, technological, sensory, and nutritional characteristics of low-fat beef patties manufactured were evaluated. DLSSF contains mainly protein. As fat replacers, DLSSF induces a significant increase in the pH of the raw and cooked patty, the moisture and protein con- tents, the cooking yield, the cohesion, chewiness, springiness, and lightness of the cooked beef patty with fat substitution rate. There is a decrease in fat content, total calories, water retention capacity, hardness, and redness of the cooked patty with a fat substitution rate. From the sensory analysis, the substitution of fat improves the acceptability of samples. Based on the overall parameters analyzed, DLSSF containing 60% water can be used to produce low-fat beef patty by repla- cing fat at 100%. From these results, hydrated DLSSF could be an effective method to solve the problems of noncommunicable diseases related to animal fat consumption.

Item Type:	Article
Uncontrolled Keywords:	beef patty, calorie, defatted seed flour, fat replacer, Lagenaria siceraria, sensory properties
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Somashekar K S
Date Deposited:	10 Dec 2025 07:04
Last Modified:	10 Dec 2025 07:04
URI:	http://ir.cftri.res.in/id/eprint/20170

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