Study of the effect of quinoa flour and gellan gum replacement on the physicochemical and organoleptic properties of low-fat hamburger
محورهای موضوعی : Food and Health
Maryam Shariat
1
(Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Hamed Ahari
2
(Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Shadi Mahdikhani
3
(Department of Food Science and Technology, Shahre-Ghods Branch, Islamic Azad University, Tehran, Iran)
Sima Moradi
4
(Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Seyed Amir Ali Anvar
5
(Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran)
کلید واژه: Quinoa flour, / Gellan gum, / Low-Fat hamburger/, Antioxidant,
چکیده مقاله :
Growing interest exists in incorporating plant and bacteria-derived ingredients with unique nutritional benefits for product reformulation. This study investigated the impact of quinoa flour and gellan gum substitution on the physicochemical and sensory characteristics of low-fat hamburgers. To evaluate the effects of quinoa flour and gellan gum on the physicochemical and sensory properties of low-fat hamburgers. Five hamburger samples (50 g) were formulated with varying levels of quinoa flour and gellan gum. Physicochemical analyses (moisture, protein, fat, ash, carbohydrates) were performed. Antioxidant activity (pH, thiobarbituric acid index) was measured on days 1, 14, and 28. Sensory evaluation included color assessment, texture profile analysis, and a hedonic consumer test. Increasing quinoa flour and gellan gum synergistically decreased thiobarbituric acid index compared to the control. Texture profile analysis revealed no significant differences in hardness, adhesion, elasticity, or chewiness among samples. Similarly, no significant sensory differences were observed. The addition of quinoa flour in combination with gellan gum improved physicochemical properties, enhanced antioxidant activity, and maintained acceptable sensory attributes in low-fat hamburgers. Sample E3 (67% lean minced meat, 0% soy flour, 0.1% quinoa flour, 0.5% gellan gum, 14.5% fat) exhibited the most desirable characteristics, while sample A1 (74% lean minced meat, 0% soy flour, 0.03% quinoa flour, 0% gellan gum, 0.15% fat) was the least favorable compared to the control.
Growing interest exists in incorporating plant and bacteria-derived ingredients with unique nutritional benefits for product reformulation. This study investigated the impact of quinoa flour and gellan gum substitution on the physicochemical and sensory characteristics of low-fat hamburgers. To evaluate the effects of quinoa flour and gellan gum on the physicochemical and sensory properties of low-fat hamburgers. Five hamburger samples (50 g) were formulated with varying levels of quinoa flour and gellan gum. Physicochemical analyses (moisture, protein, fat, ash, carbohydrates) were performed. Antioxidant activity (pH, thiobarbituric acid index) was measured on days 1, 14, and 28. Sensory evaluation included color assessment, texture profile analysis, and a hedonic consumer test. Increasing quinoa flour and gellan gum synergistically decreased thiobarbituric acid index compared to the control. Texture profile analysis revealed no significant differences in hardness, adhesion, elasticity, or chewiness among samples. Similarly, no significant sensory differences were observed. The addition of quinoa flour in combination with gellan gum improved physicochemical properties, enhanced antioxidant activity, and maintained acceptable sensory attributes in low-fat hamburgers. Sample E3 (67% lean minced meat, 0% soy flour, 0.1% quinoa flour, 0.5% gellan gum, 14.5% fat) exhibited the most desirable characteristics, while sample A1 (74% lean minced meat, 0% soy flour, 0.03% quinoa flour, 0% gellan gum, 0.15% fat) was the least favorable compared to the control.
