{"id":6394,"date":"2022-07-25T04:05:50","date_gmt":"2022-07-25T04:05:50","guid":{"rendered":"https:\/\/dailyhealthybox.com\/2022\/07\/25\/evaluating-the-nutritional-properties-of-beef-patties-with-added-flaxseed-and-tomato-paste\/"},"modified":"2022-07-25T04:05:50","modified_gmt":"2022-07-25T04:05:50","slug":"evaluating-the-nutritional-properties-of-beef-patties-with-added-flaxseed-and-tomato-paste","status":"publish","type":"post","link":"https:\/\/www.healthoptibody.com\/?p=6394","title":{"rendered":"Evaluating the nutritional properties of beef patties with added flaxseed and tomato paste"},"content":{"rendered":"<p><!-- - --><\/p>\n<p><img decoding=\"async\" style=\"max-width:1000px;width:100%\" border=\"0\" src=\"http:\/\/demo2.tadke.com\/health-news-s\/uploads\/health-news-s0423\/Ground-Beef-Patty-Meat-Cutting-Board2157.jpg\"><\/p>\n<p><!-- - --><\/p>\n<hr class=\"Marker\" id=\"Marker2\">\n<p>A study published in\u00a0<em>CyTA &#8211; Journal of Food<\/em> revealed that adding flaxseed and tomato paste in beef patties improves their nutritional profile without compromising their taste and other\u00a0physicochemical properties.<\/p>\n<ul>\n<li>Researchers sought to evaluate the physical and chemical properties of\u00a0beef patties that were\u00a0fortified with\u00a0flaxseed and tomato paste. For the study, its sensory and nutritional profile was also assessed.<\/li>\n<li>They prepared six beef patties with differing flaxseed (FS)\u2013tomato paste (TP) ratios: Aside from a control sample which has no flaxseed or tomato paste added, five patties were used with the following FS\u2013TP ratios: T1 (20 percent TP); T2 (five percent FS, 15 percent TP); T3 (10 percent FS and TP); T4\u00a0(15 percent FS, five percent TP); and T5 (20 percent FS).<\/li>\n<li>The results of the sensory evaluation \u2013 which focused on taste, firmness, juiciness, and color \u2013 revealed that T1 and T2 have scores that are similar to control, with T3 having an acceptable score.<\/li>\n<li>In terms of nutrient profile, researchers noted that the addition of flaxseed also increased the alpha-linolenic acid content of the patties. In addition, the ratio of polyunsaturated fatty acid (PUFA) to saturated fatty acid increased in patties that had high amounts of flaxseed, while the PUFA n6\u2013n3 ratio decreased.<\/li>\n<\/ul>\n<p>Based on the finding, the team indicated that adding flaxseed and tomato paste in beef patties can be a novel approach to improving their nutritional profile without sacrificing taste and other sensory properties.<\/p>\n<p>Find the full text of the study at this link.<\/p>\n<p>Journal Reference:<\/p>\n<p>Valenzuela-Melendres M, Camou JP, Torrentera-Olivera NG, Viuda-Martos M, Gonz\u00e1lez-Rios H. NUTRITIONAL QUALITY OF BEEF PATTIES WITH ADDED FLAXSEED AND TOMATO PASTE. CyTA &#8211; Journal of Food. 15 January 2018;16(1):263\u2013270. DOI:\u00a010.1080\/19476337.2017.1391333<\/p>\n<p><!-- - --><\/p>\n<p>\n","protected":false},"excerpt":{"rendered":"<p>A study published in\u00a0CyTA &#8211; Journal of Food revealed that adding flaxseed and tomato paste in beef patties improves their nutritional profile without compromising their taste and other\u00a0physicochemical properties. Researchers sought to evaluate the physical and chemical properties of\u00a0beef patties that were\u00a0fortified with\u00a0flaxseed and tomato paste. For the study, its sensory and nutritional profile was<\/p>\n","protected":false},"author":1,"featured_media":6395,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1053],"tags":[1092,1093,752,788],"class_list":{"0":"post-6394","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-nutrition","8":"tag-beef","9":"tag-evaluating","10":"tag-nutritional","11":"tag-properties"},"_links":{"self":[{"href":"https:\/\/www.healthoptibody.com\/index.php?rest_route=\/wp\/v2\/posts\/6394","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.healthoptibody.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.healthoptibody.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.healthoptibody.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.healthoptibody.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6394"}],"version-history":[{"count":0,"href":"https:\/\/www.healthoptibody.com\/index.php?rest_route=\/wp\/v2\/posts\/6394\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.healthoptibody.com\/index.php?rest_route=\/wp\/v2\/media\/6395"}],"wp:attachment":[{"href":"https:\/\/www.healthoptibody.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.healthoptibody.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.healthoptibody.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}