Effect of graded levels of soy flour inclusion on the physical and sensory properties and cost of composite soy/chicken burgers

Abstract

The various levels of soy flour inclusion in soy flour/chicken burgers (patties) acceptable to consumers in relation to product quality and cost considerations were investigated. The burgers were formulated to contain 0/100% (control), 15/85%, 20/80%, 25/75% and 30/70% soy flour/chicken respectively in a 3 replicate experiment. Randomised complete block design and a 5-point hedonic scale were used to measure the sensory characteristics of products. Change in thickness and weight, cooking yields and cost effectiveness were also assessed. The use of soy flour in the products exhibited some good functional qualities acceptable to both producers and consumers up to 25% soy flour inclusion. There was increasing cooking yield with soy flour addition (91-96%) and the total cost of production of the soy/chicken products was reduced by 11.77% compared to all-meat burgers. The samples of the control (all-meat burger) were rated overall best. However, the products with soy flour were rated best only in terms of colour improvement. Taste panel evaluation showed a significant decline in acceptance beyond 25% soy flour inclusion. Overall product evaluation indicated that it might be best to limit soy flour inclusion only at 20% for consumer acceptance of formulated products