To obtain the optimization formulation of low-fat hamburger, the influence of the
different mixtures of fat replacers was studied. A 13-run mixture design was
carried out in an experimental region defined by constraints on three components.
The obtained results showed that using soy flour in hamburgers resulted in
significant increase in redness of raw hamburger, yellowness of cooked hamburgers
and lower lightness. Soy flour in combination with starch leads to increase in
cooking yield and addition of split-pea flour in mixed formula decreases shrinkage
while improving texture properties. Soy flour had no significant effect on
juiciness, but when its highest level was added to lowest amount of two other fat
replacers, fat retention improved significantly. For moisture retention, starch was
found to be a critical ingredient. The hamburger formulation optimized via the
mixture experiment approach consisted of 8.52% soy flour, 1.48% split-pea flour
and 5% starch
