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KMID : 0380620230550010083
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 1 p.83 ~ p.90
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Physicochemical properties of whole cereal flour blends and their utilities in ground meat products
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Park Do-Yun
Kim Jae-Won
Kim Hyun-Seok
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Abstract
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This study examined the physicochemical properties of whole cereal flour (WCF) blends and their effects on cooking loss and hardness of ground meat products (Tteokgalbi and sausage). WCF blends had lower crude protein and total starch (TS) content and higher non-starch polysaccharide (NSP) content than the control (wheat flour). Compared with the control, WCF blends showed lower swelling power, starch leaching, and pasting viscosity; broader gelatinization temperature range; and higher enthalpy. No melting peaks were detected even after 4-week storage of the WCF blends at 4°C. The ground meat products with the WCF blends showed lower cooking loss and hardness than those with the control. These results were due to the lower TS and higher NSP contents of the WCF blends. Thus, the WCF blends may have great potential to replace wheat flour as binding and texture-softening agents in ground meat products for the elderly.
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KEYWORD
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Whole cereal flour, physicochemcal property, ground meat product, texture softening, binding and bulking agents
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