EFFECTS OF BRAN ON SENSORY, STORAGE, AND COMPOSITIONAL PROPERTIES OF LOW FAT BEEF SLOPPY‐JOES¹

Abstract

ABSTRACT Different sources of bran were used as replacements for fat in beef sloppy‐joe products. Five low fat (approximately 2.5%) products were formulated to include 5% or 10% wheat bran, 5% or 10% barley bran and a control. Also, a high fat control (12.61%) was produced. These products were evaluated at 0, 5, and 10 weeks of freezer storage. In general, the fiber added products were found to be inferior (P < 0.05) in flavor, juiciness, mouth feel and overall acceptability when compared to the high and low fat control products. TBA values displayed fluctuations (P < 0.05) over the storage times evaluated, but among treatments and over storage times values were very low.