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RISS 인기검색어
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- 저자 : Neslihan Çiçek (검색결과 1 건)
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Eda Demirok Soncu,Nuray Kolsarici,Neslihan Çiçek,Görsen Salman Öztürk,ilker T. Akog˘lu,Yeliz Ka¸sko Arici 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.3
This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low- fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol con- tents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat ham- burgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.
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