Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour

This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties. GRF had a lower cook loss among the treatment groups due to an increase in fat and moisture retentions (p < 0.05). GRF lowered texture profile values for hardness, gumminess, springiness, and chewiness (p < 0.05) of the patties, which are generally beneficial for this product. The beef patties with GRF were juicier and more tender than the control and other treatments (p < 0.05). Hedonic scores for juiciness, tenderness and overall acceptability were the highest for the beef patties with 1 and 3% GRFs, suggesting that GRF may be an effective functional ingredient to improve the textural quality of seasoned beef patties.

► Quality of beef patties could be improved by adding glutinous rice flour (GRF). ► GRF decreased cook loss and increased moisture and fat retentions. ► GRF lowered the values for hardness, gumminess, springiness, and chewiness. ► GRF little affected color and beef flavor of the beef patties.