Volume 18, Issue 118 (2021)                   FSCT 2021, 18(118): 237-247 | Back to browse issues page

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1- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad
2- Assistant Professor of the Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic , mahshidjahadi@yahoo.com
Abstract:   (1744 Views)
Rice bran is the most important by-product of the rice milling process. Rice bran contains dietary fibers, proteins, minerals and vitamin B, and could be considered as dietary fiber source. Dietary fiber sources such as rice bran are not only desirable for their nutritional properties but also for their functional and technological properties. On the other hand, considering the importance of meat products in human dietary in society, fortification of these products can play an effective role in the improvement of consumers’ health. In this research, rice bran was substituted with part of the rusk flour used in formulation of chicken burger at (1.5%, 3% and 4.5%) levels. Chemical properties, Physical, texture, color, and sensory properties of samples were assessed compared with control sample. The results of variance analysis indicated that the fat, ash and fiber content significantly increased in chicken burger samples (P<0.05) by increasing the replacement percentage of rice bran. The results also showed that the amount of cooking loss in samples containing rice bran was significantly lower than control sample. According to texture evaluations by increasing the replacement percentage of rice bran, hardness and chewiness parameters were increased compared with the control sample. Increasing the amount of replacement had a significant (P<0.05) effect on all of color properties. Sensory analysis showed that, all chicken burger samples gained acceptable score. So, it is possible to produce a high fiber product with good quality and nutritional properties by substitution of the used rusk flour in chicken burger production with rice bran.
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Article Type: Original Research | Subject: Food formulations
Received: 2020/02/25 | Accepted: 2021/02/13 | Published: 2021/12/5

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