Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design

Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design

In this study, the D-optimal mixture design methodology was applied to determine the optimised proportions of inulin, β-glucan and breadcrumbs in formulation of low-fat beef burgers containing pre-emulsified canola and olive oil blend. Also, the effect of each of the ingredients individually as well...

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Bibliographic Details
Main Authors: Hedayat Hosseini, Rozita Komeili, Roya Afshari, Ramin Khaksar, Mohammad Amin Mohammadifar, Zohre Amiri, Amin Mousavi Khaneghah
Format: Article
Language:English
Published: University of Zagreb 2015-01-01
Series:Food Technology and Biotechnology
Subjects:
D-optimal mixture design
inulin
β-glucan
low-fat beef burgers
canola and olive oil blend
Online Access:http://hrcak.srce.hr/file/221269

Internet

http://hrcak.srce.hr/file/221269

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