Effects of Replacing Breadcrumbs and Soy Protein with Teff (Eragrostis tef) Flour on Physicochemical and Sensory Characteristics of Typical Hamburgers

نویسندگان

  • Hasani, Z Dept. of Food Sciences & Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences
  • Hosseini, H Dept. of Food Sciences & Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences
  • Shojaee Aliabadi, S Dept. of Food Sciences & Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences
چکیده مقاله:

Background and Objectives: Nowadays, interests in ready-to-eat foods, especially ordinary burgers, have increased. To produce typical burgers, breadcrumbs and soybean meals are commonly used as fillers. Use of breadcrumbs and soybean meals in regular burgers limits choice of consumers with allergies. The aim of this study was to produce typical hamburger products by replacing breadcrumbs and soybean meals, which could be used by people with celiac disease and sensitivity to soy protein. Materials and Methods: In this study, mixtures of breadcrumbs and soybean meals respectively decreased by 50 and 100% and similar quantities of teff flour were substituted for these mixtures in low-meat hamburgers. Then, physicochemical, sensory  and cooking characteristics of treatments containing teff flour were compared with those of control sample. Results: The control sample included the highest cooking yield (92.45%) and the lowest moisture retention (68.87%) and TF100% treatment (31.10%) included the lowest oil absorption within all samples (p < 0.05). Samples containing teff flour received a higher score in the characteristics of smell and color. In sensory evaluation no significant differences were observed between the samples in terms of texture, taste and overall acceptance (p > 0.05). Conclusion: Results of this study showed that replacing breadcrumbs and soybean meals with teff flour in low-meat hamburgers could be appropriate in terms of decreasing fat absorption and improving moisture retention and sensory and

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Evaluation of wheat breads supplemented with Teff (Eragrostis tef (ZUCC.) Trotter) Grain flour

The aim of this study was to evaluate the effect of Supplementations of teff (Eragrostis teff (ZUCC.) Trotter) grain flour to wheat flour at 0, 5, 10, 15 and 20% levels on organoleptic and nutritional evaluation of the supplemented bread. Protein, moisture, ash and falling number as well as rheological evaluation were estimated for prepared flour blends and dough. Besides, organoleptic assessme...

متن کامل

Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free bread

The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a more nutritionally balanced GF bread. Physical and chemical properties, sensory evaluation and crust and crumb color were measured in bread sampl...

متن کامل

the effects of planning on accuracy and complexity of iranian efl students’ written narrative task performance

this study compared the different effects of form-focused guided planning vs. meaning-focused guided planning on iranian pre-intermediate students’ task performance. the study lasted for three weeks and concentrated on eight english structures. forty five pre-intermediate iranian students were randomly assigned to three groups of guided planning focus-on-form group (gpfg), guided planning focus...

15 صفحه اول

Investigating Effects of Quinoa and Buckwheat Flours on Physicochemical and Textural Characteristics of Low-Meat Hamburgers

Background and Objectives: In recent years, consumers demands for ready meals such as hamburgers have increased due to changes in human lifestyle. In low-meat hamburgers, replacement of meat with soy protein can make problems such as dryness, brittleness, darkness and undesirable taste of hamburgers. Soy, often used in these products, is one of the most important allergic compounds that limits ...

متن کامل

the effects of previewing and providing background knowledge on iranian university efl learners’ comprehension of literary and academic texts

abstract poor reading comprehension can result in failure in using references, benefiting from professional gatherings and resources, keeping up with the growing body of knowledge in the virtual world of the internet, and failing to achieve in efl programs. the purpose of the present quasi-experimental study was to explore the effects of background knowledge and previewing narrative and expos...

15 صفحه اول

the effects of time planning and task complexity on accuracy of narrative task performance

هدف اصلی این تحقیق بررسی تاثیر برنامه ریزی زمانی، هم چنین افزایش میزان پیچیدگی تکالیف در نظر گرفته شده بصورت همزمان، بر دقت و صحت و پیچیدگی عملکرد نوشتاری زبان آموزان می باشد. بدین منظور، 50 نفر از دانش آموزان دختر در رده ی سنی 16 الی 18 سال به عنوان شرکت کنندگان در این زمینه ی تحقیق در نظر گرفته شدند و به دو گروه آزمایشی و کنترل بصورت اتفاقی تقسیم شدند. اعضای گروه آزمایشی هر دو تکلیف ساده و پی...

منابع من

با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ذخیره در منابع من قبلا به منابع من ذحیره شده

{@ msg_add @}


عنوان ژورنال

دوره 18  شماره 1

صفحات  55- 63

تاریخ انتشار 2023-03

با دنبال کردن یک ژورنال هنگامی که شماره جدید این ژورنال منتشر می شود به شما از طریق ایمیل اطلاع داده می شود.

کلمات کلیدی

کلمات کلیدی برای این مقاله ارائه نشده است

میزبانی شده توسط پلتفرم ابری doprax.com

copyright © 2015-2023