Optimization of beef patties formulation with textured soy protein , okara and bacon using a simplex-centroid mixture design

Large amounts of okara are currently generated by the production of soy aqueous extract and tofu. Although it show as potential application in products such as biscuits, breads, cereals, cheeses and meat products, their use is still limited. The objective of this study was to optimize the beef patty formulation with textured soy protein (TSP), okara and bacon using the simplex-centroid mixtures design. Seven formulations were developed using different proportions (0% up to 8%) of these components. After mixing and molding, samples were frozen, roasted and analyzed as to their technological and functional properties (shrinkage, yield, water retention, fat retention, water absorption index WAI and oil absorption index OAI). From the mathematical models and response surface the formulated product with 8% TSP had the lowest shrinkage, higher yield and moisture retention. As for the retention of fat binary mixture between TSP and okara showed better results. TSP and okara had the same effect on WAI property. However a higher contribution in the equation of OAI was show by the binary mixture of okara and bacon. The results indicated that okara is a byproduct with high a high potential application in beef patties once the technological and functional properties of patties with okara similar to those obtained with samples added only with TSP.