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Addition of Micronized Black Bean (P...

Nicholson, Tiffany.

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Addition of Micronized Black Bean (Phaseolus Vulgaris) Flour Improves Sensory Qualities of Low Fat Beef Burgers.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Addition of Micronized Black Bean (Phaseolus Vulgaris) Flour Improves Sensory Qualities of Low Fat Beef Burgers./
Author:	Nicholson, Tiffany.
Description:	125 p.
Notes:	Source: Masters Abstracts International, Volume: 52-05.
Contained By:	Masters Abstracts International52-05(E).
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MS25808
ISBN:	9780499258083

Addition of Micronized Black Bean (Phaseolus Vulgaris) Flour Improves Sensory Qualities of Low Fat Beef Burgers.
Nicholson, Tiffany.

Addition of Micronized Black Bean (Phaseolus Vulgaris) Flour Improves Sensory Qualities of Low Fat Beef Burgers. - 125 p.

Source: Masters Abstracts International, Volume: 52-05.

Thesis (M.Sc.)--University of Manitoba (Canada), 2013.

Dehulled black beans were micronized at 90°C, 100°C, 110°C, 120°C, 130°C and 140°C; milled to flour and tested for lipoxygenase activity. Non micronized black bean flour was higher in lipoxygenase activity than flours at ≥120ºC (p=≤0.05). Micronized (100°C, 110°C, 120°C) and non micronized black bean flour was added to low fat beef burgers (6%). C18:3 was significantly higher in the black bean flour samples (raw and cooked). Whole wheat flour had the highest amount of C18:2 in all samples (p= ≤0.05). The all beef control was significantly higher in Newton value, drip loss, cook loss and percent shrinkage compared to burgers with binders (p= ≤0.05). Ninety-three participants participated in an consumer sensory panel. Results showed higher acceptability of micronized burgers compared to all beef or whole wheat flour controls. This study demonstrated incorporation of black bean flour into low fat beef burgers can improve their physical, chemical and sensory properties.

ISBN: 9780499258083Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Addition of Micronized Black Bean (Phaseolus Vulgaris) Flour Improves Sensory Qualities of Low Fat Beef Burgers.
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100 1 $a Nicholson, Tiffany. $3 2097564
245 1 0 $a Addition of Micronized Black Bean (Phaseolus Vulgaris) Flour Improves Sensory Qualities of Low Fat Beef Burgers.
300 $a 125 p.
500 $a Source: Masters Abstracts International, Volume: 52-05.
502 $a Thesis (M.Sc.)--University of Manitoba (Canada), 2013.
520 $a Dehulled black beans were micronized at 90°C, 100°C, 110°C, 120°C, 130°C and 140°C; milled to flour and tested for lipoxygenase activity. Non micronized black bean flour was higher in lipoxygenase activity than flours at ≥120ºC (p=≤0.05). Micronized (100°C, 110°C, 120°C) and non micronized black bean flour was added to low fat beef burgers (6%). C18:3 was significantly higher in the black bean flour samples (raw and cooked). Whole wheat flour had the highest amount of C18:2 in all samples (p= ≤0.05). The all beef control was significantly higher in Newton value, drip loss, cook loss and percent shrinkage compared to burgers with binders (p= ≤0.05). Ninety-three participants participated in an consumer sensory panel. Results showed higher acceptability of micronized burgers compared to all beef or whole wheat flour controls. This study demonstrated incorporation of black bean flour into low fat beef burgers can improve their physical, chemical and sensory properties.
590 $a School code: 0303.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Health Sciences, Nutrition. $3 1017801
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710 2 $a University of Manitoba (Canada). $b Human Nutritional Sciences. $3 2097565
773 0 $t Masters Abstracts International $g 52-05(E).
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793 $a English
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