| dc.description.abstract | The purpose of this research work was to explore the effect of different levels of
mangosteen peel extract (MPE) as a natural antioxidant on soy-based burgers.
The burgers were formulated to six treatments including control (no antioxidant
added), 10mg added butylated hydroxytoluene (BHT), 10mg, 7.5mg, 5mg and
2.5mg added MPE and carried out to assess proximate components,
physicochemical characteristics, inhibit of protein and lipid oxidation products
(thiobarbituric acid reactive substances [TBARS], and carbonyls), and sensory
parameters for maintaining soy burgers qualities and the shelf-life of burgers for
1
st, 5th, and 10th day of the storage period. Among the proximate components and
physicochemical, all experimental groups remained stable but with minor changes
in pH and cooking loss, and a significant (p<0.05) change in the weight loss with
prolonged storage. Lower concentrations of peroxide values (PV), TBARS, and
carbonyls were observed in MPE-treated burgers on days 1, 5, and 10, pre-cooking,
compared to controls. Additionally, it was found that MPE had a greater protective
effect than the BHT incorporated in soy burgers. Regarding sensory analysis,
appearance, color, odor, taste, texture, and overall acceptability at all treatments
were almost similar to control, even though significantly higher (7.53; p<0.05) in
samples with 10mg added MPE in terms of texture, it did not impact consumer
preference. It was therefore concluded that MPE extract could be an excellent
natural antioxidant substitution or partial replacement to the synthetic
antioxidants used currently in meat products preservation. | en_US |
