Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, it was aimed to develop gluten-free beef burger patties with walnut and safflower oils and to examine the effects of different cooking methods on the quality and nutritional value of the product. Two different cooking methods (oven and pan cooking) and 60 days of storage were applied to the patties that were produced by replacing 50% animal fat content with walnut and safflower oils and using buckwheat flour instead of rusk. The highest MUFA+PUFA and MUFA+PUFA/SFA values were determined in walnut oil added oven cooked samples at the beginning of the storage and safflower oil added oven cooked samples at the end of the storage (P < 0.05). The nutritional quality indexes (NVI, HH, AI, HPI) of fat of beef burger patties improved with the replacement of fat with safflower and walnut oil and preserved better with the oven-cooked method according to the pan cooking method. The addition of walnut oil significantly increased the vitamin E values compared to those of the control sample and these values were preserved during storage (P < 0.05). However, the flavor and overall acceptability scores of the safflower oil samples were higher than those of the walnut oil samples during 30 days of storage (P < 0.05). It was concluded that safflower-added samples could be preferred in terms of lower hardness, oxidation value, total saturated fatty acid, higher cooking yield and sensory evaluation scores. © 2023 Elsevier Ltd
Açıklama
Anahtar Kelimeler
Burger patty, Cooking, Fat substitute, Gluten-free, Safflower oil, Walnut oil, Cooking, Crops, Ovens, Quality control, Saturated fatty acids, Beefburger, Burger patty, Cooking, Cooking methods, Fat substitute, Gluten-free, Nutritional value, Oil samples, Safflower oil, Walnut oil, Beef
Kaynak
Meat Science
WoS Q Değeri
Scopus Q Değeri
Q1
Cilt
204
