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Rasaei, Sepideh, Hosseini, Seyed Ebrahim, Salehifar, Mania, Behmadi, Homa. (1391). Effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. , 6(2), 89-94. doi: 10.22059/ijvm.2012.28952
Sepideh Rasaei; Seyed Ebrahim Hosseini; Mania Salehifar; Homa Behmadi. "Effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger". , 6, 2, 1391, 89-94. doi: 10.22059/ijvm.2012.28952
Rasaei, Sepideh, Hosseini, Seyed Ebrahim, Salehifar, Mania, Behmadi, Homa. (1391). 'Effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger', , 6(2), pp. 89-94. doi: 10.22059/ijvm.2012.28952
Rasaei, Sepideh, Hosseini, Seyed Ebrahim, Salehifar, Mania, Behmadi, Homa. Effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. , 1391; 6(2): 89-94. doi: 10.22059/ijvm.2012.28952

Effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger

Iranian Journal of Veterinary Medicine
مقاله 4، دوره 6، شماره 2 - شماره پیاپی 1177763، شهریور 2012، صفحه 89-94    اصل مقاله (109.67 K)
شناسه دیجیتال (DOI): 10.22059/ijvm.2012.28952
نویسندگان
Sepideh Rasaei1؛ Seyed Ebrahim Hosseini2؛ Mania Salehifar1؛ Homa Behmadi3
1گروه ‌علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد شهرقدس
2گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی دانشگاه آزاد اسلامی واحد علوم و تحقیقات
3عضو هیئت علمی، موسسه تحقیقات مهندسی کشاورزی کرج
چکیده
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<0.05). Among the samples by increasing the amount of starch and reduced added water, the moisture content was decreased. Ash and protein showed no significant difference between starch samples and control. The sensory analysis showed, the panelist group nominated the sample containing 1.5% tapioca modified starch as the best specimen. Cook loss revealed that the cooking losses of the control sample were more than the samples containing starch. CONCLUSIONS: This study shows that modifi-ed starch can be used successfully as a fat replacer in ground meat product.
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