Ramashia, S. E.Mashau, M. E.Ramatsetse, K. E.2025-02-182025-02-182024-09-06Ramatsetse, K. E. 2024. Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties. . .https://univendspace.univen.ac.za/handle/11602/2801MSCFSTDepartment of Food Science and TechnologyHealth concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low-fat products. This study examined the nutritional, colour, functional, and antioxidants properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red-coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of reduced-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flours for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p ˂ 0.05) differences in their nutritional composition (except for ash content), colour, functional (excluding the emulsion stability), antioxidant properties. The inclusion of BGN flours significantly increased the fibre (0.00 to 0.79%) and ash (1.16 to 1.99%) contents of the formulated mutton patties. However, moisture, protein contents, and carbohydrates decreased. The cooking yield of the formulated patties significantly increased with values ranging from 76.39 to 86.80% but the diameter decreased. The inclusion of BGN flours significantly increased the lightness, hue angle, colour difference and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from day 7 to 21 but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. Different types of BGN flour varieties can each be utilised as additives in mutton patties without detrimental effects on the quality parameters of the patties.1 online resource (x, 93 leaves): color illustrationsenUniversity of VendaBambara groundnut flourUCTDMutton pattiesPhysicochemical propertiesLipid oxidationSensory acceptabilityDissertationRamatsetse K E. Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties. []. , 2024 [cited yyyy month dd]. Available from:Ramatsetse, K. E. (2024). <i>Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties</i>. (). . Retrieved fromRamatsetse, K. E.. <i>"Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties."</i> ., , 2024.TY - Dissertation AU - Ramatsetse, K. E. AB - Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low-fat products. This study examined the nutritional, colour, functional, and antioxidants properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red-coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of reduced-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flours for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p ˂ 0.05) differences in their nutritional composition (except for ash content), colour, functional (excluding the emulsion stability), antioxidant properties. The inclusion of BGN flours significantly increased the fibre (0.00 to 0.79%) and ash (1.16 to 1.99%) contents of the formulated mutton patties. However, moisture, protein contents, and carbohydrates decreased. The cooking yield of the formulated patties significantly increased with values ranging from 76.39 to 86.80% but the diameter decreased. The inclusion of BGN flours significantly increased the lightness, hue angle, colour difference and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from day 7 to 21 but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. Different types of BGN flour varieties can each be utilised as additives in mutton patties without detrimental effects on the quality parameters of the patties. DA - 2024-09-06 DB - ResearchSpace DP - Univen KW - Bambara groundnut flour KW - Mutton patties KW - Physicochemical properties KW - Lipid oxidation KW - Sensory acceptability LK - https://univendspace.univen.ac.za PY - 2024 T1 - Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties TI - Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties UR - ER -