Sensory attributes and texture profile of beef burgers with gari

Beef burgers were produced using gari to substitute beef in the product formulations at 0% (control), 10%, 15% and 20% respectively. Cooking yield increased significantly (p < 0.05) with increasing use of gari. Sensory evaluation of the products revealed significant (p < 0.05) differences for acceptability and texture attributes. The acceptability score for burgers produced with 15% gari was not significantly different (p > 0.05) from the control without gari. Using gari had no significant (p > 0.05) effect on flavor and odor attributes of beef burgers. Texture profile analysis of burgers showed significant (p < 0.05) reductions in hardness, springiness, gumminess and chewiness at all levels of substituting beef with gari. Production cost of burgers reduced by 9%, 14% and 18% respectively using 10%, 15% and 20% gari in burgers. The results suggest that gari has promising potential for use in comminuted meat products.

► Cooking yield increased with increasing use of gari in burgers. ► Acceptability of burgers produced with 15% gari was not different from the control without gari. ► Using gari had no effect on flavour and aroma attributes. ► There were improvements in the texture profile of burgers with gari. ► Gari has promising potential for use as extender in meat.