Effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger
نویسندگان
چکیده مقاله:
BACKGROUND: Fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. OBJECTIVES: The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. METHODS: In this research, modified starch potato, tapioca (Acetylated distarch adipate) and waxy maize (Hydroxypropyl distarch phosphate) at 0.5, 1.5 and 3% levels were used as the fat replacers. The amount of fat was reduced from 20% to 10% in control. Physical (cooking losses), chemical (e.g. moisture, protein, fat, ash) and sensory characteristic were assessed compared with control one. RESULTS: Results showed that moisture content in samples containing starch was decreased and there was a significant difference between samples containing starch and the control (p
منابع مشابه
effect of modified starch on some physico-chemical and sensory properties of low fat hamburger
background: fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. objectives: the present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat hamburger. methods: in this research, modified starch potato, tapioca (acety...
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عنوان ژورنال
دوره 6 شماره 2
صفحات 89- 94
تاریخ انتشار 2012-06-01
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