PRODUCTION OF LOW FAT HAMBURGER USING HYDROCOLLOID COATINGS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

FARAJZADEH Z.; RAHIMI E.; HOJJATOLESLAMY M.; MOLAVI H.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD HYGIENE Year:2013 | Volume:2 | Issue:4 (8) Page(s): 61-70

Download Full-Text

Persian Verion

View:

1,409

Download:

Cites:

Information Journal Paper

Title

PRODUCTION OF LOW FAT HAMBURGER USING HYDROCOLLOID COATINGS

Author(s)

FARAJZADEH Z. | RAHIMI E. | HOJJATOLESLAMY M. | MOLAVI H. | Issue Writer Certificate

Keywords

HYDROCOLLOIDSQ2

HAMBURGERQ1

OIL UPTAKE REDUCTIONQ2

Abstract

The use of hydrocolloid coatings is a suitable method to reduce oil uptake in fried foods. In this research, the effects of xanthan and guar gum coatings on reduction of oil uptake as well as sensory and physical properties of fried HAMBURGERs were investigated. HAMBURGERs were coated with 0.5%, 1% and 1.5% of xanthan as well as 0.3%, 0.5% and 1% of guar. The effect of coatings on redguction of oil uptake, water retention, texture, color change, sensory acceptability of the HAMBURGER samples was assessed. The results showed that the xanthan and guar coatings are the major factors affecting water retention, reduction of oil uptake, texture and color of the fried HAMBURGERs. Coatings resulted in the reduction of oil uptake up to 25%. Data also did not suggest significant differences in sensory characteristics of coated and uncoated samples. The application of hydrocolloid coatings reduced oil uptake, whilst it did not affect the sensory characteristics of fried HAMBURGERs. It was concluded that xanthan and guar gum coatings can improve the organoleptic and nutritional properties of fried food HAMBURGERs.

Cites

No record.

References

Cite

APA: Copy

FARAJZADEH, Z., RAHIMI, E., HOJJATOLESLAMY, M., & MOLAVI, H.. (2013). PRODUCTION OF LOW FAT HAMBURGER USING HYDROCOLLOID COATINGS. JOURNAL OF FOOD HYGIENE, 2(4 (8)), 61-70. SID. https://sid.ir/paper/223029/en

Vancouver: Copy

FARAJZADEH Z., RAHIMI E., HOJJATOLESLAMY M., MOLAVI H.. PRODUCTION OF LOW FAT HAMBURGER USING HYDROCOLLOID COATINGS. JOURNAL OF FOOD HYGIENE[Internet]. 2013;2(4 (8)):61-70. Available from: https://sid.ir/paper/223029/en

IEEE: Copy

Z. FARAJZADEH, E. RAHIMI, M. HOJJATOLESLAMY, and H. MOLAVI, “PRODUCTION OF LOW FAT HAMBURGER USING HYDROCOLLOID COATINGS,” JOURNAL OF FOOD HYGIENE, vol. 2, no. 4 (8), pp. 61–70, 2013, [Online]. Available: https://sid.ir/paper/223029/en

Related Journal Papers