Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion‐Textured Whey Proteins

ABSTRACT: : We extruded a dry mix of 2 parts whey protein concentrate (80% protein) and 1 part cornstarch using water, 0.1 N HCl, or 0.2 M NaOH as the liquid, or adding calcium (1.69% w/w) to the dry mix with water as the liquid. The functionality and acceptability of textured whey protein (TWP) extrudates was determined. Ground beef patties containing up to 40% (w/w) of hydrated TWP extrudates made with base (TWP base ) were as acceptable to a consumer panel as all beef patties. Additionally, patties containing 40% (w/w) TWP base incurred less cook loss and less diameter reduction after cooking, but were less cohesive than all beef patties.