Ramatsetse Kgaogelo Edwin, Ramashia Shonisani Eugenia, Mashau Mpho Edward
Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture University of Venda Thohoyandou South Africa.
School of Bioengineering and Food Technology, Faculty of Applied Sciences and Biotechnology Shoolini University Solan Himachal Pradesh India.
Food Sci Nutr. 2024 Mar 4;12(6):4019-4037. doi: 10.1002/fsn3.4059. eCollection 2024 Jun.
Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low-fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red-coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant ( < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16 to 1.99%), and carbohydrates (2.14 to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%-10%), with values ranging from 76.39 to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.
对脂肪摄入的健康担忧以及消费者偏好的转变，促使人们对低脂产品进行了大量研究。本研究考察了 Bambara 花生（BGN）面粉品种（奶油色、棕色和红色外皮）谷物的营养、颜色、功能和抗氧化特性，以及它们对低脂羊肉饼的理化性质、脂质氧化和感官可接受性的影响。每个品种的羊肉饼分别用 2.5%、5%、7.5%和 10%的 BGN 面粉配制，100%纯羊肉饼用作对照。BGN 面粉在营养成分（灰分含量除外）、颜色、功能（乳液稳定性除外）和抗氧化特性方面存在显著（<0.05）差异。BGN 面粉替代百分比的增加显著提高了配制羊肉饼的纤维含量（从 0.00%增至 0.79%）、灰分含量（从 1.16 增至 1.99%）和碳水化合物含量（从 2.14 增至 1.99%）。然而，水分和蛋白质含量下降。随着 BGN 面粉替代百分比从 2.5%增加到 10%，配制肉饼的烹饪产率显著提高，范围为 76.39%至 86.80%，但直径减小有限。BGN 面粉添加量的增加显著提高了肉饼的亮度、色相角、色差和白度。然而，肉饼的红度、黄度、色度和黄度指数下降。配制肉饼的硬度和弹性显著增加，值分别从 16.41 N 变化到 17.66 N，从 0.35 J/J 变化到 0.48 J/J，而弹性、内聚性和咀嚼性下降。配制羊肉饼的脂质氧化在第 7 天到第 21 天显著增加，但在储存期内仍低于对照样品。配制肉饼的感官特性与对照样品无显著差异，且高于可接受分数 5 分。所有 BGN 品种对羊肉饼都有积极影响，尤其是红色品种，其次是棕色和奶油色品种。由于 10%红色 BGN 面粉品种对羊肉饼有显著影响，强烈推荐使用。然而，不同类型的 BGN 品种均可作为添加剂用于羊肉饼，而不会对肉饼的质量参数产生不利影响。
