The Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger
Authors
Abstract:
ABSTRACT: Soya burger is one of the meat replacers with low cholesterol content and saturated fats. Regarding the gums application in food systems, the effect of adding xanthan (0,0.4, 0.6%) and caboxymethylcellulose gums (0,0.4,0.6%) on water holding capacity (WHC), cooking loss, shrinkage and sensory evaluation of soya burger have been investigated. It was found that the samples with xanthan and carboxymethyl cellulose had significantly higher (p
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Journal title
volume 08 issue 1
pages 59- 64
publication date 2018-01-01
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