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Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design

Roya Afshari1, Hedayat Hosseini1*, Ramin Khaksar1, Mohammad Amin Mohammadifar1Zohre Amiri1, Rozita Komeili1 and Amin Mousavi Khaneghah2


1National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food  Technology, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, Iran
2Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862  Campinas, São Paulo, Brazil




Article history:
Received November 9, 2014
Accepted July 15, 2015




Key words
D-optimal mixture design, inulin, β-glucan, low-fat beef burgers, canola and olive oil blend




Summary:
In this study, the D-optimal mixture design methodology was applied to determine the optimised proportions of inulin, β-glucan and breadcrumbs in formulation of low-fat beef burgers containing pre-emulsified canola and olive oil blend. Also, the effect of each of the ingredients individually as well as their interactions on cooking characteristics, texture, colour and sensory properties of low-fat beef burgers were investigated. The results of this study revealed that the increase of inulin content in the formulations of burgers led to lower cooking yield, moisture retention and increased lightness, overall acceptability, mouldability and desired textural parameters. In contrast, incorporation of β-glucan increased the cooking yield, moisture retention and decreased lightness, overall acceptability, mouldability and desired textural parameters of burger patties. The interaction between inulin and β-glucan improved the cooking characteristics of the burgers without significantly negative effect on the colour or sensory properties. The results of the study clearly stated that the optimum mixture for the burger formulation consisted of (in g per 100 g): inulin 3.1, β-glucan 2.2 and breadcrumbs 2.7. The texture parameters and cooking characteristics were improved by using the mixture of inulin, β-glucan and breadcrumbs, without any negative effects on the sensory properties of the burgers.






*Corresponding author:   email3  Hedayat@sbmu.ac.ir                          
                                       tel3  +98 21 2237 6426
                                       fax2  +98 21 2236 060

 


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