Effect of Adding Sweet Potato on the Quality of Beef Hamburger Patties

Hyeyoung Kim

doi:10.7856/kjcls.2018.29.1.69

Effect of Adding Sweet Potato on the Quality of Beef Hamburger Patties

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고구마 첨가가 우육 햄버거 패티의 품질에 미치는 영향

Type: Academic journal

Author: Hyeyoung Kim (우송대학교)

Journal: The Korean Society of Community Living Science The Korean Journal of Community Living Science Vol.29 No.1 KCI Accredited Journals

Published: 2018.2

Pages: 69 - 79 (11page)

DOI: 10.7856/kjcls.2018.29.1.69

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Effect of Adding Sweet Potato on the Quality of Beef Hamburger Patties

Research history (7)

2018

Effect of Adding Sweet Potato on the Quality of Beef Hamburger Patties

Hyeyoung Kim The Korean Journal of Community Living Science 2018.02 Academic journal

2017

Effect of Spinach on the Quality of Beef Hamburger Patties

Hyeyoung Kim The Korean Journal of Community Living Science 2017.08 Academic journal

2016

Quality Characteristics of Hamburger Steak Patties with Cabbage

Hyeyoung Kim 한국지역사회생활과학회 학술대회 자료집 2016.10 Proceeding

Quality Characteristics of Hamburger Steak Patties with Root Vegetables

Hyeyoung Kim 한국지역사회생활과학회 학술대회 자료집 2016.10 Proceeding

Quality Characteristics of Hamburger Steak Patties with Spinach

Hyeyoung Kim 한국지역사회생활과학회 학술대회 자료집 2016.10 Proceeding

Quality Characteristics of Hamburger Steak Patties with Sweet Potato

Hyeyoung Kim 한국지역사회생활과학회 학술대회 자료집 2016.10 Proceeding

Effect of Lotus Root(Nelumbo nucifera) on the Quality of Beef Hamburger Patties

Hyeyoung Kim 한국지역사회생활과학회 학술대회 자료집 2016.10 Proceeding

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To develop hamburger patties with sweet potato as a functional food, hamburger patties were prepared with various concentrations of sweet potato (10, 20, 30, 40, 50%, w/w). The moisture contents with sweet potato were significantly higher that of the control group. The crude protein and crude fat content of the control group showed the highest level compared to the groups with sweet potato. Only the 50% sweet potato group showed a higher level of crude ash than the control group. The cooking loss rate and reduction rate in diameter in the groups with sweet potato was significantly lower than that of the control group. The L value (lightness) of the groups with sweet potato was lower than that of the control group. On the other hand, the a value (redness) and b value (yellowness) of the sweet potato groups were significantly higher than those of the control group. The hardness was increased by adding sweet potato. The gumminess and chewiness were also significantly higher in the sweet potato groups than the control group. The preference of appearance and juiciness in the sweet potato groups were higher than those of the control group. On the other hand, the preference of flavor was similar in all groups. The overall acceptability of the control group was similar to the sweet potato groups except for the group with 50% sweet potato. As a result, sweet potato can improve the appearance and texture and 20-30% sweet potato would be suitable for making hamburger patties.

#sweet potato #hamburger patty #texture analysis

ABSTRACT
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
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[단행본] - AOAC International / 1995 / Official method of analysis / Association of official analytical chemists : 20 ~

[학위논문] - Bae JO / 2012 / Preparation of sweet potato Doenjang using colored sweet potato / Woosuk University

[학위논문] - Bark SA / 2010 / Effect of sweet potatoes on the physicochemical proeprties of Kochujang / Mokpo National University

[학술지(정기간행물)] - 차선숙 / 2013 / 자색 콜라비를 첨가한 햄버거 패티의 품질 및 저장 특성 / 한국식품영양과학회지 42 (12) : 1994 ~ 2003

[학위논문] - Cheon SH / 2011 / The effect of puffing conditions on the physical properties and sensory evaluations of puffed snacks(ppeongtuigi) added with sweet potato flours / Chonnam National University

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UCI(KEPA) : I410-ECN-0101-2018-590-001827483

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