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تأثیر جایگزینی بخشی از چربی با آرد تاجخروس، بر ویژگیهای فیزیکوشیمیایی، حسی و بافت همبرگر کمچرب | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 22، شماره 1 - شماره پیاپی 74، اردیبهشت 1402، صفحه 67-80 اصل مقاله (608.37 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2023.360720.1354 | ||
| نویسندگان | ||
| علیرضا رحمن* 1؛ محمد علایی2؛ مانیا صالحی فر3 | ||
| 1گروه علوم و صنایع غذایی، دانشگاه ازاد اسلامی واحد شهر قدس | ||
| 2گروه صنایع غذایی دانشگاه آزاد اسلامی واحد شهر قدس | ||
| 3گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران | ||
| چکیده | ||
| در این پژوهش آرد دانه تاجخروس در چهار سطح 2.5، 5، 7.5 و 10 درصد به عنوان جایگزین چربی در فرمولاسیون همبرگر تهیه شده از گوشت گوساله بهکارگرفته شد و ویژگیهای همبرگرهای تولیدی شامل ترکیبات شیمیایی، بافت، رنگ، افت پخت و ویژگیهای حسی ارزیابی شدند. نتایج ارزیابی نشان داد که با افزایش سطح جایگزینی آرد دانه تاجخروس، مقدار پروتئین و خاکستر و رطوبت نمونههای همبرگر به طور معنیداری(0.05>p) افزایش و افت پخت به طور معنیداری (0.05>p) کاهش مییابد. بررسی بافت نمونههای همبرگر در تیمارهای مختلف بیانگر افزایش سفتی و قابلیت جویدن بافت و کاهش پیوستگی بافت در اثر بهکارگیری آرد دانه تاجخروس در فرمولاسیون همبرگر بود. همچنین مشخص گردید میزان آرد دانه تاجخروس بر قابلیت ارتجاعی بافت معنیدار نیست. ارزیابی حسی نشان داد به رغم اثر منفی آرد دانه تاجخروس بر کلیه ویژگیهای حسی نمونههای همبرگر، بهکارگیری حداکثر 5 درصد آرد دانه تاجخروس در فرمولاسیون همبرگر از نظر مصرف کنندگان قابل قبول است که باعث کاهش نزدیک به 50 درصد چربی شده است. | ||
| کلیدواژهها | ||
| آرد دانه تاج خروس؛ جایگزین چربی؛ همبرگر کم چرب | ||
| عنوان مقاله [English] | ||
| The Effect of Partial Fat Replacement by Amaranth Flour on the Physicochemical, Sensory and Textural Properties of Low-Fat Burgers | ||
| نویسندگان [English] | ||
| Alireza Rahman1؛ Mohammad Alaei2؛ Mania Salehifar3 | ||
| 1Department of Food Science and Technology, Shar-e-Ghods Branch, Islamic Azad university, Tehran, Iran | ||
| 2Food Science and Technology Ialamic Azad University Shahr-e-Qods Branch | ||
| 3Department of Food Science and Technology, Shahr-e- Qods Branch, Islamic Azad University, Tehran, Iran | ||
| چکیده [English] | ||
| In this study, amaranth seed flour was used in four levels (2.5, 5, 7.5, and 10%) as a fat substitute in the burger recipe prepared from veal. The characteristics of the produced burgers, such as chemical composition, texture, color, cooking loss and sensory properties were evaluated. The results of three replicates were analyzed in a completely randomized factorial design. The results showed that increasing the amaranth seed meal increased the protein, ash, and moisture content of the burger samples and significantly decreased the cooking loss (p <0.05). Texture evaluation of the burgers showed an increase in stiffness, gumminess, and chewiness, a decrease in cohesiveness, and no significant change in elasticity due to the use of amaranth flour in the burger formulation. The sensory evaluation showed that despite the negative effects of amaranth seed flour on all sensory properties of the burgers, the use of a maximum of 5% amaranth seed flour in the burger recipe is acceptable to consumers. | ||
| کلیدواژهها [English] | ||
| Amaranth Seed Flour, Fat Replacer, Low Fat Burger | ||
| مراجع | ||
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