Effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger
2012
Rasaei, Sepideh | Hosseini, Seyed Ebrahim | Salehifar, Mania | Behmadi, Homa
BACKGROUND: Fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. OBJECTIVES: The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. METHODS: In this research, modified starch potato, tapioca (Acetylated distarch adipate) and waxy maize (Hydroxypropyl distarch phosphate) at 0.5, 1.5 and 3% levels were used as the fat replacers. The amount of fat was reduced from 20% to 10% in control. Physical (cooking losses), chemical (e.g. moisture, protein, fat, ash) and sensory characteristic were assessed compared with control one. RESULTS: Results showed that moisture content in samples containing starch was decreased and there was a significant difference between samples containing starch and the control (p
Afficher plus [+] Moins [-]Informations bibliographiques
Cette notice bibliographique a été fournie par University of Tehran
Découvrez la collection de ce fournisseur de données dans AGRIS
