Discipline: Veterinary Medicine
Burger patties with different levels (0.0, 0.5, 1.0, 1.5 and 2.0%) of banana peduncle powder (BPP) were processed to evaluate the effect on the chemical composition, cooking recovery, sensory characteristics and cost of production. The chemical composition such as moisture, crude fiber and nitrogen-free extract contents were similar among treatments. The ash, crude fat and potassium contents generally increased while crude protein decreased with increasing level of BPP. Results of the evaluation showed that the cooking recovery was not affected by the treatment. Sensory evaluation revealed that all parameters considered were similar, except for off-flavor. Considering all the sensory parameters evaluated, the inclusion rate of up to 1% can produce a product with similar palatability as that of the control. There was a 3.2% reduction in the cost of production of patties with every 0.5% BPP substitution in the product.