Effect of tapioca starch on physicochemical and nutritional qualities of mung bean protein-based burger patties
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Abstract
This study determined how tapioca starch influenced the physicochemical properties, cooking qualities, dietary fiber, and sensory evaluation of mung bean protein-based burger patties. The experiment used four levels of tapioca starch (0%, 1%, 2%, and 3%) added by calculating the total mass. The results showed that tapioca starch significantly (p <0.05) increased burger patties’ carbohydrates, calories, hardness, springiness, and dietary fiber but reduced the moisture, protein, and fat. Applying 3% tapioca starch enhanced the carbohydrates, calories, hardness, springiness, dietary fiber, and cooking yield by 19.14% wb, 143.55 kcal, 3.14 N, 1.84 mm, 5.93%, 84.49% respectively. Still, it decreased cooking loss, moisture, protein, and fat content by 15.51%, 67.11% wb, 8.01% wb, and 3.89% wb, respectively. Applying 2% tapioca starch has also enhanced the carbohydrates, calories, hardness, and springiness, lowered cooking loss, and improved cooking yield. Moreover, it retained brightness (L*) and yellowness (b*) better than 3% tapioca starch applications, 44.52 and 7.6, respectively. Interestingly, for the burger patty containing 2% tapioca starch, the panelists gave the highest 9-point hedonic scores for appearance and flavor, 6.90 and 6.73, respectively. This indicates that, compared to other treatments and commercial products, the panelists moderately preferred the appearance and flavor. So, 2% tapioca starch bound the ingredients of mung bean protein-based burger patties. Further study is required to improve the quality of these plant-based burger patties.
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