Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty.

Defatted Lagenaria siceraria seed flour (DLSSF) was obtained from defatted seed cake, dried, and ground through a sieve of 500 µm and characterized. A 2 × 4 factorial design (two flour hydration rates and four fat substitution rates) was used to produce a low-fat beef patty by replacing fat with DLSSF. Beef kidney fat was used to formulate the control sample. Chemical, physical, technological, sensory, and nutritional characteristics of low-fat beef patties manufactured were evaluated. DLSSF contains mainly protein. As fat replacers, DLSSF induces a significant increase in the pH of the raw and cooked patty, the moisture and protein contents, the cooking yield, the cohesion, chewiness, springiness, and lightness of the cooked beef patty with fat substitution rate. There is a decrease in fat content, total calories, water retention capacity, hardness, and redness of the cooked patty with a fat substitution rate. From the sensory analysis, the substitution of fat improves the acceptability of samples. Based on the overall parameters analyzed, DLSSF containing 60% water can be used to produce low-fat beef patty by replacing fat at 100%. From these results, hydrated DLSSF could be an effective method to solve the problems of noncommunicable diseases related to animal fat consumption.

Composition and Functional Effect of Mango (Mangifera indica L.) Almond Flours on Wheat Dough Rheology.

Composition and technofunctional properties of the almond flours of 12 mango varieties from savannah zones of Cameroon (Central Africa) are assessed in order to highlight their potential use in breadmaking, through their effect on dough rheology. The compositions of almonds display starch as the major constituent (60-65%) with more than 80% of amylopectin and a significant presence of phenolic compounds (1-7%), lipids (7-13%), and proteins (4-7%), depending on mango varieties, with local varieties showing the highest polyphenol and lipid contents. Almond flours are characterized by high WAC (water absorption capacity) and OAC (oil absorption capacity) and pasting properties influenced by starch lipid and starch protein complexes. In wheat-mango almond composite flours, the pasting properties are mango variety and almond flour treatment (native or delipidated) dependent, with a substitution threshold effect variable from one variety to another. Alveographic profiles of the composite flours result in dough characterized by high tenacity (P) but low swelling index (G) and baking strength (W). These effects are intensified with increasing substitution of wheat. However, up to 10% wheat substitution, the composite flours seem acceptable in breadmaking, with 9 mango varieties hypothetically convenient for the reduction of bread staling.