Title page for ETD etd-07242012-040130


Type of Document Master's Thesis
Author Katzir, Irena
URN etd-07242012-040130
Title Sensory and dietary quality of fiber-beef blends
Degree Master of Science
Department Food Science and Technology
Advisory Committee
Advisor Name Title
Graham, Paul P. Committee Chair
Kelly, Robert F. Committee Member
Palmer, James K. Committee Member
Keywords
  • Beef
Date of Defense 1989-08-03
Availability restricted
Abstract

Recently, there has been an increased interest in manufacturing high fiber Foods. Beef patties containing 1% Lupran (sweet lupin bran flour), 2% barley and 3% of both fibers (1% Lu + 2% Ba) and a control all-beef pattie were manufactured and comparatively evaluated by visual and sensory panels. Hypocholesterolemic effects were tested by in vivo studies. Rats were fed diets containing meat or meat-blends as the sole source of protein, fat, fiber and cholesterol. All the diets were isocaloric. At the point of purchase, the meat blends were different (P < 0.05) from the in their apparent amount exudate, fat to lean ratio and integrity. Less significant was the difference in color, both visual and objective, with the beef-barley blend tending to be darker and the beef—1upran product tending to be brighter within 14 days oF storage. The sensory panel scored meat-blends as significantly less beefy, more beany and grainy (P> 0.05). The grainy flavor of barley was especially detectable. Mouthfeel was not significantly altered (P> 0.05) but there was a tendency for the panel to score the barley blend as dryer and tougher than the control. However, these results were not confirmed by objective measurements. Cooking losses and quantity of measured exudate For meat blends were similar to the control. Neither lupran nor barley had a signillcant antioxidative effect. The meat blend with 3% fiber lowered the LDL fraction in rats relative to that of rats on control diets. However, the amount of added fiber was too low to signilicantly affect serum or liver cholesterol.

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