Options
Quality characteristics of light pork burgers fortified with soy protein isolate
Publisher(s)
Scopus
University of the Thai Chamber of Commerce
Date Issued
2010
Author(s)
Other Contributor(s)
University of the Thai Chamber of Commerce. Research Support Office
Abstract
Effect of soy protein isolate (SPI) (0.5 to 3%, w/w) on physical, chemical, sensory, and microstructure properties of light pork burgers containing added water incorporated with 0.7% mixed gum (konjac/gellan gum= 3:1) was carried out. Increasing of SPI levels resulted in significantly (p<0.05) higher cooking yield, lower reduction in diameter, and darker color of light pork burgers in relation to the control. Textural characteristics including cohesiveness, springiness, and chewiness significantly increased (p<0.05) with increasing of SPI up to 2% level; however, decreased these parameters were evident at 3% SPI used. Sensoryresults indicated that the 2% SPI light formulation showed significantly higher (p<0.05) scores for texture and juiciness than those of the control. The product was considered nutritious and provided the reduction of fat and total caloric content about 62.3 and 43.1% of the fullfat product, respectively.
Subject(s)
Access Rights
public
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder(s)
University of the Thai Chamber of Commerce
Bibliographic Citation
A. Akesowan (2010) Quality characteristics of light pork burgers fortified with soy protein isolate. Food Science and Biotechnology Vol.19 No.5, 1143-1149.
File(s)