INVESTIGATE THE PROPERTIES OF SURIMI PASTE AND GEL FORTIFIED WITH DIETARY FIBER

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HEYDARI S.; SHABANPOUR B.; POURASHOURI P.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:68 Page(s): 193-202

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Information Journal Paper

Title

INVESTIGATE THE PROPERTIES OF SURIMI PASTE AND GEL FORTIFIED WITH DIETARY FIBER

Author(s)

HEYDARI S. | SHABANPOUR B. | POURASHOURI P. | Issue Writer Certificate

Keywords

SALUTARYQ1

FISH PASTQ1

TEXTURE AND COLOURQ1

Abstract

Seafood contain protein and beneficial fats but they have little fiber that by adding of dietary fiber completed in the nutrition. Thus, in the present study, silver carp (Hypophthalmichthys molitrix) surimi was fortified with oat and wheat fibers (0, 2, 4, 6%) as a source of dietary fiber. chemical properties, physical and sensory properties for Production samples were investigated. Moisture, fat and protein contents decreased in surimi paste with oat and wheat fiber compared to the control (P<0.05). Addition of fibers resulted in an increase brightness and whiteness of surimi paste samples compared to the control. By adding wheat fiber in surimi gel significantly reduced hardness compared to the control. Add oat fiber and low level of fiber wheat (2 and 4%) had no significant effect on Gumminess and Chewniess gels But with increasing levels of oat fiber compared to wheat fiber increased Gumminess and Chewniess. whiteness and brightness surimi gel with oat and wheat fiber significantly reduced and amounts of yellow and red was not significant. Sensory evaluation results, showed no significant differences in the appearance, odour, flavour and generally acceptance and with increasing levels of wheat fiber color surimi gel was better. in general, higher levels of oat fiber (%6) resulted in provides access a better surimi gel.

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APA: Copy

HEYDARI, S., SHABANPOUR, B., & POURASHOURI, P.. (2017). INVESTIGATE THE PROPERTIES OF SURIMI PASTE AND GEL FORTIFIED WITH DIETARY FIBER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(68), 193-202. SID. https://sid.ir/paper/72340/en

Vancouver: Copy

HEYDARI S., SHABANPOUR B., POURASHOURI P.. INVESTIGATE THE PROPERTIES OF SURIMI PASTE AND GEL FORTIFIED WITH DIETARY FIBER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(68):193-202. Available from: https://sid.ir/paper/72340/en

IEEE: Copy

S. HEYDARI, B. SHABANPOUR, and P. POURASHOURI, “INVESTIGATE THE PROPERTIES OF SURIMI PASTE AND GEL FORTIFIED WITH DIETARY FIBER,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 68, pp. 193–202, 2017, [Online]. Available: https://sid.ir/paper/72340/en

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