Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design

Autor: Roya Afshari, Hedayat Hosseini, Ramin Khaksar, Mohammad Amin Mohammadifar, Zohre Amiri, Rozita Komeili, Amin Mousavi Khaneghah
Jazyk: angličtina
Rok vydání: 2015
Předmět:
Zdroj: Food Technology and Biotechnology, Vol 53, Iss 4, Pp 436-445 (2015)
Druh dokumentu: article
ISSN: 1330-9862
1334-2606
DOI: 10.17113/ftb.53.04.15.3980
Popis: In this study, the D-optimal mixture design methodology was applied to determine the optimised proportions of inulin, β-glucan and breadcrumbs in formulation of low-fat beef burgers containing pre-emulsified canola and olive oil blend. Also, the effect of each of the ingredients individually as well as their interactions on cooking characteristics, texture, colour and sensory properties of low-fat beef burgers were investigated. The results of this study revealed that the increase of inulin content in the formulations of burgers led to lower cooking yield, moisture retention and increased lightness, overall acceptability, mouldability and desired textural parameters. In contrast, incorporation of β-glucan increased the cooking yield, moisture retention and decreased lightness, overall acceptability, mouldability and desired textural parameters of burger patt ies. The interaction between inulin and β-glucan improved the cooking characteristics of the burgers without significantly negative effect on the colour or sensory properties. The results of the study clearly stated that the optimum mixture for the burger formulation consisted of (in g per 100 g): inulin 3.1, β-glucan 2.2 and breadcrumbs 2.7. The texture parameters and cooking characteristics were improved by using the mixture of inulin, β-glucan and breadcrumbs, without any negative effects on the sensory properties of the burgers.
Databáze: Directory of Open Access Journals
Externí odkaz: