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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Detalhes bibliográficos
Publicado no:Food Technol Biotechnol
Main Authors: Afshari, Roya, Hosseini, Hedayat, Khaksar, Ramin, Mohammadifar, Mohammad Amin, Amiri, Zohre, Komeili, Rozita, Khaneghah, Amin Mousavi
Formato: Artigo
Idioma:Inglês
Publicado em: University of Zagreb Faculty of Food Technology and Biotechnology 2015
Assuntos:
Original Scientific Paper
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5079174/
https://ncbi.nlm.nih.gov/pubmed/27904378
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.53.04.15.3980
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