This study evaluated structural and technological properties of beef emulsion modeling systems prepared with tropical flours. Treatments consisted of a control (0% flour inclusion) and three inclusion levels (1%, 2% and 4%) of two breadfruit flours and a banana flour. Flour type affected starch content of cooked beef emulsions, with greater starch content for emulsions prepared with banana flour compared with breadfruit flour, yet flour type did not affect cooking loss. Hardness and chewiness of cooked beef emulsion prepared with breadfruit flour decreased as inclusion level increased from 0% to 4%, while hardness was not affected by inclusion level of banana flour. Redness values of cooked beef emulsions increased as flour inclusion level increased, but were not affected by flour type. Evaluation of the beef emulsion microstructure and storage modulus revealed that the starch granules of banana flour behaved remarkably different than breadfruit flour. Overall, there were positive structural and technological attributes when tropical flours were included in beef emulsions.

这项研究评估了用热带面粉制备的牛肉乳状液建模系统的结构和技术性能。处理包括两种面包果粉和香蕉粉的对照（面粉中0％的夹杂物）和三种夹杂物含量（1％，2％和4％）。面粉类型影响熟牛肉乳液的淀粉含量，与香蕉粉相比，用香蕉粉制备的乳液的淀粉含量更高，但面粉类型不影响烹饪损失。面包果粉制得的熟牛肉乳液的硬度和咀嚼度随夹杂物含量从0％增加到4％而降低，而硬度不受香蕉粉夹杂物含量的影响。煮熟的牛肉乳液的发红度随面粉含量的增加而增加，但不受面粉类型的影响。对牛肉乳状液的微观结构和储能模量的评估表明，香蕉粉的淀粉颗粒的行为与面包果粉显着不同。总的来说，将热带面粉包括在牛肉乳液中具有积极的结构和技术属性。