期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 55, 期 2, 页码 598-604出版社
SPRINGER INDIA
DOI: 10.1007/s13197-017-2969-x
关键词
Antioxidant activity; Low-fat hamburger; Optimization; Quince seed gum (QSG); RSM; Texture
资金
- Urmia University
In the present study, feasibility of low-fat hamburger production by partial replacement with quince seed gum (QSG) was investigated. The effects of different QSG levels (1.2, 2.4, 3.6, and 4.8 wt%) on cooking loss, water holding capacity, lipid oxidation, antioxidant activity, and hardness of hamburger were investigated during a period of 9 days. The optimization was carried out based on minimum cooking loss, lipid oxidation, and maximum water holding capacity, antioxidant activity, and tissue hardness. Optimum conditions were achieved as 3.26% oil, 4.73% QSG, and 8.25th day of storagability. According to the optimum conditions, values for cooking loss, water holding capacity, lipid oxidation, free radical scavenging, raw hamburger hardness, and fried hamburger hardness were as 13.80%, 55.61%, 0.59 mg MDA/Kg, 48.12%, 2.99 N, and 8.66 N, respectively. Overall acceptability of optimized hamburgers was better and more acceptable than control ones.
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