Table 5.
Beef patties formulated with different levels of Hydrated CCPP (Cascara powder) (CCPP)
| Treatments | Lean beef (g) | Beef Kidney fat (g) | Hydrated CCPP(g) | Ice flakes (g) | Spices mixtureb |
|---|---|---|---|---|---|
| Control | 65 | 20.0 | 0.00 | 10 | 5 |
| T1a | 65 | 15.0 | 5.00 | 10 | 5 |
| T2a | 65 | 10.0 | 10.0 | 10 | 5 |
| T3a | 65 | 5.00 | 15.0 | 10 | 5 |
| T4a | 65 | 0.00 | 20.0 | 10 | 5 |
aFor treatments T1, T2, T3, T4, and T5 the beef fat was replaced with hydrated CCPP at levels of 25, 50,75, and 100% respectively. The specified amounts of hydrated CCPP 5, 10, 15 and 20 grams—equal 1.25, 2.5, 3.75, and 5 g of dry powder, respectively.
bThe mixture of spices contains 2 g salt, 0.5 g garlic powder, 0.5 onion powder, 0.5 meg nut powder, 1 g sugar, 0.2 g tripolyphosphate, 0.3 g ascorbic acid.