Effect of xanthan and carboxymethyl cellulose on textural, color and oil absorption characteristics of soyburger

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.

BASATI A.; HOSSEINI S.E.; Esfahanimehr A.

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

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2018 | Volume:28 | Issue:3 Page(s): 57-67

Download Full-Text

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

Persian Verion

View:

434

Download:

Cites:

Information Journal Paper

Title

Effect of xanthan and carboxymethyl cellulose on textural, color and oil absorption characteristics of soyburger

Author(s)

BASATI A. | HOSSEINI S.E. | Esfahanimehr A. | Issue Writer Certificate

Keywords

Soy burgerQ1

carboxymethyl celluloseQ2

xanthanQ2

oil absorptionQ1

Abstract

Meat consumption risk of cardiovascular disease and obesity increase, but the people who follow diets of plant origin, naturally the risk of type 2 diabetes, cardiovascular disease and cancer reduced. Soy burger is a non-meat substitutes which contains about 30% soy protein but soy protein has a high oil absorption capability. Application of gums in Soy burger formulation improve the textural, color, oil absorption and organoleptic of final product. Hence, regarding the gums application in food systems, the effect of adding xanthan (0, 0. 4, 0. 6%) and caboxymethyl cellulose gums (0, 0. 4, 0. 6%) on textural, color and oil absorption properties of soya burger were evaluated. It was found that the samples with xanthan and carboxymethyl cellulose gums had significantly higher (P<0. 05) adherence, L* (lightness), b*(yellowness) and  E and significantly lower (p<0. 05) in a* (redness), firmness, elasticity and oil absorbance percentage. Scanning electron microscopy results showed that adding xanthan and carboxymethyl celluloses gums leads to more homogenous and coherence texture than control sample. Consequently, adding mixture of these two gums (0. 6+0. 6%) adding xanthan and carboxymethyl cellulose gums had a successful result in textural, color and oil absorption properties of soya burgers.

Cites

No record.

References

No record.

Cite

APA: Copy

BASATI, A., HOSSEINI, S.E., & Esfahanimehr, A.. (2018). Effect of xanthan and carboxymethyl cellulose on textural, color and oil absorption characteristics of soyburger. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 28(3 ), 57-67. SID. https://sid.ir/paper/370641/en

Vancouver: Copy

BASATI A., HOSSEINI S.E., Esfahanimehr A.. Effect of xanthan and carboxymethyl cellulose on textural, color and oil absorption characteristics of soyburger. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2018;28(3 ):57-67. Available from: https://sid.ir/paper/370641/en

IEEE: Copy

A. BASATI, S.E. HOSSEINI, and A. Esfahanimehr, “Effect of xanthan and carboxymethyl cellulose on textural, color and oil absorption characteristics of soyburger,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 28, no. 3 , pp. 57–67, 2018, [Online]. Available: https://sid.ir/paper/370641/en

Related Journal Papers