INVESTIGATION OF PHYSICOCHEMICAL AND TEXTURAL CHARACTERISTICS OF HAMBURGER CONTAINING (CYDONIA OBLONGA ) QUINCE SEED GUM

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YOOSEFI N.; ZEYNALI F.; ALIZADEH KHALED ABAD M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:70 Page(s): 147-158

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Title

INVESTIGATION OF PHYSICOCHEMICAL AND TEXTURAL CHARACTERISTICS OF HAMBURGER CONTAINING (CYDONIA OBLONGA ) QUINCE SEED GUM

Author(s)

YOOSEFI N. | ZEYNALI F. | ALIZADEH KHALED ABAD M. | Issue Writer Certificate

Keywords

HAMBURGERQ2

QUINCE SEED GUMQ1

PHYSICOCHEMICAL CHARACTERISTICSQ1

Abstract

Today because of the direct relationship between diet and the risk of cardiovascular disease, obesity and colon cancer has increased consumer demand for low-fat foods. So in this study the effect of adding QUINCE SEED GUM on level of 0, 1.2, 2.4, 3.6 and 4.8% and reducing the amount of fat, on physicochemical and textural characteristics of HAMBURGER including lipid oxidation, free radical scavenging, shrinkage, moisture retention colour and texture during the 9 days of storage at 4oC was studied. The results showed that adding gum significantly reduced shrinkage of treatments in comparison with control sample (P˂0.05). Also moisture retention and antioxidant property of treatments significantly increased in comparison with control sample (P˂0.05). Use of QUINCE SEED GUM had no significant effect on redness a*/b* of raw HAMBURGERs, while redness of fired-HAMBURGERs decreased compared to control sample(P˂0.05). The texture results showed that adding QUINCE SEED GUM was increased stiffness of treatments significantly (P˂0.05). The results of this study showed that can be used QUINCE SEED GUM as a suitable fat replacer in HAMBURGER formulation.

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APA: Copy

YOOSEFI, N., ZEYNALI, F., & ALIZADEH KHALED ABAD, M.. (2017). INVESTIGATION OF PHYSICOCHEMICAL AND TEXTURAL CHARACTERISTICS OF HAMBURGER CONTAINING (CYDONIA OBLONGA ) QUINCE SEED GUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(70), 147-158. SID. https://sid.ir/paper/71574/en

Vancouver: Copy

YOOSEFI N., ZEYNALI F., ALIZADEH KHALED ABAD M.. INVESTIGATION OF PHYSICOCHEMICAL AND TEXTURAL CHARACTERISTICS OF HAMBURGER CONTAINING (CYDONIA OBLONGA ) QUINCE SEED GUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(70):147-158. Available from: https://sid.ir/paper/71574/en

IEEE: Copy

N. YOOSEFI, F. ZEYNALI, and M. ALIZADEH KHALED ABAD, “INVESTIGATION OF PHYSICOCHEMICAL AND TEXTURAL CHARACTERISTICS OF HAMBURGER CONTAINING (CYDONIA OBLONGA ) QUINCE SEED GUM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 70, pp. 147–158, 2017, [Online]. Available: https://sid.ir/paper/71574/en

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