Scopus
YÖKSİS Eşleşti
Fat, wheat bran and salt effects on cooking properties of meat patties studied by response surface methodology
International Journal of Food Science and Technology · Ekim 2010
YÖKSİS Kayıtları
Fat wheat bran and salt effects on cooking properties of meat patties studied by response surface methodology
International Journal of Food Science & Technology · 2010 SSCI 5 atıf
PROFESÖR CEMALETTİN SARIÇOBAN →
Makale Bilgileri
DergiInternational Journal of Food Science and Technology
Yayın TarihiEkim 2010
Cilt / Sayfa45 · 1980-1992
Scopus ID2-s2.0-77957093042
Özet
Response surface methodology was used to investigate the main effects and interactions of composition (processing) variables such as fat (10-30%), wheat bran (5-15%) and NaCl (0-2%) on cooking properties of beef patties. In addition, the ridge analysis was conducted to find the values of processing variables that maximise and minimise the cooking parameters (moisture retention, fat retention, reduction in thickness, reduction in diameter, cooking yield, shrinkage and water-holding capacity). It was found that the moisture and fat retention, reduction in thickness and cooking yield values decreased; however, reduction in diameter and shrinkage values increased, respectively, as the amount of fat increased. However, wheat bran addition increased fat retention, moisture retention, cooking yield and water-holding capacity values of the patties. Increasing NaCl levels decreased water-holding capacity value by its quadratic effect and moisture and fat retention value by its interaction effect with wheat bran. © 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology.
Yazarlar (3)
1
Hasibe Tekin
2
Cemalettin Sariçoban
3
Mustafa Tahsin Yilmaz
Anahtar Kelimeler
Cooking parameters
Fat
NaCl
Optimisation
Patty
Wheat bran
Kurumlar
Erciyes Üniversitesi
Kayseri Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
12
Atıf
3
Yazar
6
Anahtar Kelime