The Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger
الموضوعات :A. Basati 1 , S. E. Hosseini 2
1 - M. Sc. Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
الکلمات المفتاحية: Carboxymethyl Cellulose, Sensory, Soya burger, Xanthan,
ملخص المقالة :
ABSTRACT: Soya burger is one of the meat replacers with low cholesterol content and saturated fats. Regarding the gums application in food systems, the effect of adding xanthan (0,0.4, 0.6%) and caboxymethylcellulose gums (0,0.4,0.6%) on water holding capacity (WHC), cooking loss, shrinkage and sensory evaluation of soya burger have been investigated. It was found that the samples with xanthan and carboxymethyl cellulose had significantly higher (p<0.05) water holding capacity and shrinkage but lower cooking loss. Sensory analysis indicated that the samples with added mixtures of two gums (0.6+0.6 %) had the highest acceptability by the panelists. Consequently, this research showed that the addition of xanthan and carboxymethyl cellulose gums had successful results in physicochemical and sensory properties of soya burgers.
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