Impact of natural sources rich in provitamin a on cooking characteristics, color, texture and sensory attributes of beef patties.

Eight ground beef patty formulations, based on replacing meat with a natural source rich in provitamin A (i.e.carrot and sweet potato) were prepared. All treatments displayed better moisture retention than the controls and hence yield was improved. L, a, and b Hunter values increased and Instron texture profile analysis indicated lower peak forces, increased springiness, and, in some cases cohesiveness (i.e. juicier patties) for formulalions with boiled carrot or sweet potato. However, adding these ingredients in a dry form increased hardness, springiness and cohesiveness. Improvement in the content of provitamin A was achieved by incorporating carrot or sweet potato into the patties. Mixing meat with a natural rich source of provitamin A could be a long-term solution for combating vitamin A deficiency.