Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat
Makaleler > Tam Makale · 2023
Yazarlar: EYLEM EZGİ FADILOĞLU, Gülen TURP, CANSU ÇELEBİOĞLU, GAMZE SEL
Meat Science, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2023, cilt 204, ss 109251-109251
DOI: 10.1016/j.meatsci.2023.109251
Özet
<p>In this study, it was aimed to develop gluten-free beef burger patties with walnut and safflower oils and to</p><p>examine the effects of different cooking methods on the quality and nutritional value of the product. Two</p><p>different cooking methods (oven and pan cooking) and 60 days of storage were applied to the patties that were</p><p>produced by replacing 50% animal fat content with walnut and safflower oils and using buckwheat flour instead</p><p>of rusk. The highest MUFA+PUFA and MUFA+PUFA/SFA values were determined in walnut oil added oven</p><p>cooked samples at the beginning of the storage and safflower oil added oven cooked samples at the end of the</p><p>storage (P <0.05). The nutritional quality indexes (NVI, HH, AI, HPI) of fat of beef burger patties improved with</p><p>the replacement of fat with safflower and walnut oil and preserved better with the oven-cooked method according</p><p>to the pan cooking method. The addition of walnut oil significantly increased the vitamin E values</p><p>compared to those of the control sample and these values were preserved during storage (P < 0.05). However,</p><p>the flavor and overall acceptability scores of the safflower oil samples were higher than those of the walnut oil</p><p>samples during 30 days of storage (P <0.05). It was concluded that safflower-added samples could be preferred</p><p>in terms of lower hardness, oxidation value, total saturated fatty acid, higher cooking yield and sensory evaluation</p><p>scores.</p>