Title page for ETD etd-07242012-040130
|Type of Document
||Sensory and dietary quality of fiber-beef blends
||Master of Science
||Food Science and Technology
|Graham, Paul P.
|Kelly, Robert F.
|Palmer, James K.
|Date of Defense
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
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