True and Apparent Retention of Nutrients in Hamburger Patties Made from Beef or Beef Extended with Three Different Soy Proteins

摘要

ABSTRACTHamburger patties containing all beef or beef extended (20 reconstituted soy product, 80 beef) with soy isolate, soy concentrate or textured soy flour, or beef extended with one of the three soy products fortified with iron (60 mg/100g soy protein) and zinc (25 mg/100g soy protein), were analyzed in both the raw and cooked states for moisture, protein, fat, Ca, P, Mg, Na, Fe, Cu, Zn, and Mn. The percent true nutrient retentions ( TR) and percent apparent nutrient retentions ( AR) were calculated. The TR was not significantly different for any of the patties for protein, fat, total ash, Ca, or Cu. The TR of moisture decreased as the refinement of the soy added to the patties increased. The AR was higher than the TR for all nutrients examined.