Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification

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• 作者：R. Afshari^a ; H. Hosseini^a ; ^{hedayat@sbmu.ac.ir} ; A. Mousavi Khaneghah^b ; ^{mousavi@fea.unicamp.br} ; R. Khaksar^a
• 关键词：Inulin-β-glucan mixture ; Low-fat burger ; Canola-olive oils ; Fatty acid profile ; Sensory properties ; Physico-chemical properties
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：325-331
• 全文大小：395 K
• 卷排序：78

文摘

Functional and low fat burgers were designed and compared to traditional burgers in the local market. The addition of inulin-β-glucan mixture did not significantly affect the fatty acid profile of burgers. The ratio of PUFA/and n-6/n-3 has been adjusted according to the recommended values by nutritionists.