Abstract:
Many meat-based processed foods have been developed with plant-based
fat replacers due to the adverse effects of cholesterol and unsaturated fatty acids in
meat. Many underutilized plants have the potential to be used as fat replacers in
processed meat-based products. In this study, different amounts of elephant foot yam
(Amorphophallus paeoniifolius) flour and lasia (Lasia spinosa) stem flour were used
as replacements for the chicken burger patty. The treatments were developed with the
composition of elephant foot yam flour, lasia stem flour and chicken meat as T1 (30
%, 30 %, 40%), T2 (25 %, 25 %, 50 %), T3 (25 %, 15 %, 60 %), T4 (15 %, 25 %, 60
%) respectively, and T5 (100 % chicken) as a control treatment. The physicochemical, cooking, and sensorial properties of the triplicated samples were then
compared to those of a control group made with 100% chicken. Cooking properties
such as cooking loss, cooking yield, water holding capacity, fat retention, moisture
retention, and shrinkage have shown significant differences (p<0.05) among the
treatments. Overall, 25% elephant foot yam flour and 15% lasia stem flour
incorporated patties have shown optimum values for water holding capacity, cooking
yield, fat retention, moisture retention, and cooking loss compared to control except
shrinkage. The proximate analysis, such as moisture content, protein, fat, fiber
content, and ash content had significant differences (p<0.05) among the treatments
and 25 % elephant foot yam flour and 15 % lasia stem flour incorporated patties
showed favorable values. Compared to the control, patties incorporated with elephant
foot yam and lasia stem flour replacements have shown lower fat content and higher
fiber content. However, the sensory attributes of the replaced burger patties were not
different compared to 100% chicken meat burger patty except for colour and taste.
