Addition of micronized black bean (Phaseolus vulgaris) flour improves sensory qualities of low fat beef burgers
Date
2013-09-10
Authors
Nicholson, Tiffany
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Abstract
Dehulled black beans were micronized at 90⁰C, 100⁰C, 110⁰C, 120⁰C, 130⁰C and 140⁰C; milled to flour and tested for lipoxygenase activity. Non micronized black bean flour was higher in lipoxygenase activity than flours at ≥120ºC (p=≤0.05). Micronized (100⁰C, 110⁰C, 120⁰C) and non micronized black bean flour was added to low fat beef burgers (6%). C18:3 was significantly higher in the black bean flour samples (raw and cooked). Whole wheat flour had the highest amount of C18:2 in all samples (p= ≤0.05). The all beef control was significantly higher in Newton value, drip loss, cook loss and percent shrinkage compared to burgers with binders (p= ≤0.05). Ninety-three participants participated in an consumer sensory panel. Results showed higher acceptability of micronized burgers compared to all beef or whole wheat flour controls. This study demonstrated incorporation of black bean flour into low fat beef burgers can improve their physical, chemical and sensory properties.
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Keywords
black beans, micronization, lipoxygenase, low fat, beef burgers