ArticleFood science & nutrition2024
Utilizing chia flour-based gelled emulsion for the development of functional beef patties with enhanced nutritional profile.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Physicochemical Properties and Fatty Acid Profiling of Texturized Pea Protein Patties Partially Replaced with Chia Seed Powder During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Partial Replacement of Cassava Starch With Peruvian Maca Flour in Mortadella: Innovation in Functional Meat Products With Clean-Label Potential.Journal of food science · 2025Article
- Utilizing chia flour-based gelled emulsion for the development of functional beef patties with enhanced nutritional profile.Food science & nutrition · 2024Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study evaluated chia flour, egg white powder, and peanut oil gelled emulsion (GE) as a fat replacer in beef patties. Four formulations were prepared, replacing beef fat with different levels of gelled emulsion: 0% (C), 50% (G50), 75% (G75), and 100% (G100). The beef patties with GE showed improved nutritional properties, technological parameters, and cooking characteristics. A remarkable reduction in SFAs was achieved with the substitution of beef fat by the GE, with reductions of 33.71%, 46.64%, and 72.04% for 50%, 75%, and 100% substitution levels, respectively. AI and TI indices decreased, indicating healthier profiles. Reformulated samples exhibited lower hardness, gumminess, and chewiness values. Color and appearance were similar to the control, with higher sensory scores for G75 and G100. GE impacted color parameters, increasing
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