Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties
Xueqin Gao, Wangang Zhang, Guanghong Zhou
LWT
Abstract
The study investigated the effects of glutinous rice flour (GRF) on the quality of ground pork patties. Ground pork patties with 3% of GRF showed better quality compared to addition of 1% and 5% of GRF. Addition of 3% GRF was further compared with 0.5% carrageenan, 3% soy protein isolate, 3% corn starch and 3% potato starch in ground pork patties. The cooking yield in GRF group was significantly higher than that of other treatments due to the increase in moisture and fat retentions (P < 0.05). Comparing with other groups, GRF showed lower texture profile values for hardness and chewiness (P < 0.05). The ground pork patties with GRF were juicier, more tender and showed better flavor and overall acceptability compared to control and the treatments with other additives (P < 0.05). The results indicate that GRF could be an effective functional ingredient in ground pork patties.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
ground pork patties improved sensory qualities by 3% GRF
“The ground pork patties with GRF were juicier, more tender and showed better flavor and overall acceptability compared to control and the treatments with other additives (P < 0.05).”
ground pork patties higher cooking yield by 3% GRF
“The cooking yield in GRF group was significantly higher than that of other treatments due to the increase in moisture and fat retentions (P < 0.05).”
ground pork patties improved quality by 3% glutinous rice flour (GRF)
“Ground pork patties with 3% of GRF showed better quality compared to addition of 1% and 5% of GRF.”