Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Characteristics of Hamburger Patties Containing Yam Powder

마분말을 첨가한 패티의 품질특성

  • Lee, Se-Hee (Dept. of Food Service Management, Sejong University) ;
  • Cho, Sung-Hyun (Dept. of Food Service Management, Sejong University)
  • 이세희 (세종대학교 조리외식학과) ;
  • 조성현 (세종대학교 조리외식학과)
  • Published : 2012.12.31
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Abstract

This study was conducted in order to observe the physicochemical and sensory characteristics of hamburger patties added with yam powder (0, 25%, 50%, 75%, and 100% of bread crumbs). Increasing the amount of yam powder in the hamburger patties tended to decrease the cooking loss rate of the weight and the diameters. The moisture content of hamburger patties ranged from 51.90 to 53.94%. Increasing the amount of yam powder in the hamburger patty tended to increase the pH and the redness (a) in the hunter color value; however, it decreased the lightness (L). For the textural characteristics, the addition of yam powder increased the hardness of the hamburger patties. In the sensory evaluation, an addition of 50% and 100% yam powder had the best score in taste as well as in the overall preference. Therefore, this result suggests that adding yam powder of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes.

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References

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