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Development and Utilization of Rice Bran in Hamburger As A Fat Replacer
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نویسنده
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Marvizadeh Mohammad Mehdi ,Akbari Neda
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منبع
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Journal Of Chemical Health Risks - 2019 - دوره : 9 - شماره : 3 - صفحه:245 -251
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چکیده
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The effect of rice bran (rb) on the physicochemical properties such as fat content, ph, moisture content, color evaluation (l*, a*, b* values), and cooking loss of hamburger was investigated. to this purpose, four groups were processed: a control group and three treatment groups containing 2%, 3%, and 4% rb. the addition of 4% rb to hamburgers decreased the fat content by 25%. the highest rate of cooking loss (p<0.05) was observed in the control group. chemical tests indicated that hamburgers with rb increased moisture content of samples. proximate test indicated that the greatest ph in a hamburger was achieved when 4% rb is added. the values of l* in low-fat hamburger (lfh) were decreased using rb replacer. therefore, healthier hamburger can be manufactured by rb as fat replacer without product's quality loss.
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کلیدواژه
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Cooking Loss ,Fat Replacer ,Low-Fat ,Rice Bran (Rb)
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آدرس
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Islamic Azad University, Damghan Branch, Young Researchers And Elite Club, Iran, Islamic Azad University, Darab Branch, Department Of Food Science And Technology, Iran
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پست الکترونیکی
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nakbarifood@gmail.com
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Authors
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