Scopus
YÖKSİS Eşleşti
The effect of dried okra (Abelmoschus esculentus L.) powder addition on oxidative, sensory, and physicochemical properties of beef patties
Food and Humanity · Aralık 2025
YÖKSİS Kayıtları
The effect of dried okra (Abelmoschus esculentus L.) powder addition on oxidative, sensory, and physicochemical properties of beef patties
Food and Humanity · 2025 SCI-Expanded
ÖĞRETİM GÖREVLİSİ ALİYE AŞIKKUTLU →
The effect of dried okra (Abelmoschus esculentus L.) powder addition on oxidative, sensory, and physicochemical properties of beef patties
Food and Humanity · 2025 SCI-Expanded
PROFESÖR CEMALETTİN SARIÇOBAN →
Makale Bilgileri
DergiFood and Humanity
Yayın TarihiAralık 2025
Cilt / Sayfa5
Scopus ID2-s2.0-105007541567
Özet
Okra (Abelmoschus esculentus L.) is a used vegetable product due to its functional properties, positive health effects, and economic feasibility. In this study, okra powder was added to patties at levels of 0.5 %, 1 %, and 1.5 %, and physicochemical, antioxidant, and sensory properties were evaluated. The three most dominant phenolic compounds in okra fruit were identified as 4-hydroxy benzoic acid, epicatechin, and catechin hydrate (1940, 1350, and 910 µg/g, respectively), while quercetin was found at the lowest concentration (20 µg/g). The addition of okra powder significantly increased the phenolic content of the patty samples (P < 0.05). Both storage duration and different concentrations of okra powder independently affected antioxidant activity (P < 0.05). The highest thiobarbituric acid (TBA) value was observed in the control group on day 7 of storage (0.71 mg MA/kg meat), whereas the samples containing okra powder exhibited lower and more stable values throughout storage (P < 0.05). Overall, the cooking loss (CL) values and water-holding capacity (WHC) of the patties decreased with the addition of okra powder (P < 0.05). Notably, significant reductions were observed in all texture parameters of the patties containing 1 % and 1.5 % okra powder (P < 0.05). In the sensory evaluation, the samples containing 1.5 % okra powder received the lowest scores for all parameters. The findings highlight the importance of integrating okra into meat products to meet the demand for sustainable and functional foods.
Yazarlar (2)
1
Aliye Aşıkkutlu
2
Cemalettin Sariçoban
Anahtar Kelimeler
Antioxidant activity
Beef patties
Dried okra powder
Phenolic profile
Sensory evaluation
Textural properties
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey