فهرست نشریات علمی دسترسی آزاد ایران

In this study, the effect of chestnut flour substitution on the physicochemical and sensory properties of burger (30% meat) was investigated. Chestnut flour levels were 0, 3, 6 and 9% that were replaced with toasted flour in the formulation. Chestnut flour improved all the treatments cooking characteristics significantly (p < /em><0.05) including diameter reduction, thickness increase, cooking loss, shrinkage and fat retention capacity and also texture indices except adhesiveness. The color parameters of L* and b* of the treated sample were significantly (p < /em><0.05) higher than control sample whereas its a* was lower. In samples sensory analysis, all of chestnut flour treatments got higher scores compared to control sample in terms of flavor, texture, juiciness and overall accepting. But the control sample was more favorable in terms of color index. According to the obtained results, with chestnut flour replacement in the formulation of burgers, physicochemical and sensory characteristics of this product can improve acceptably.