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Akesowan, A. (2010) Quality characteristics of light pork burgers fortified with soy protein isolate. Food Science and Biotechnology, 19 (5). pp. 1143-1149.

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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. Sensory results 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.

Item Type: Article
Uncontrolled Keywords: Konjac flour; Lowfat meat product; Pork burger; Quality characteristics; Soy protein isolate
Subjects: Science and Technology > Food Science and Technology
Divisions: Research Center > Research Support Office
Depositing User: Miss Niramol Sudkhanung
Date Deposited: 15 Nov 2016 09:06
Last Modified: 15 Nov 2016 09:06
URI: http://eprints.utcc.ac.th/id/eprint/5792

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