جستجوی مقالات مرتبط با کلیدواژه "oil absorption" در نشریات گروه "ریاضی"

Due to the change in lifestyle, the use of semi-prepared foods is increasing day- by day. One of the biggest disadvantages of these foods is that they absorb a lot of oil during frying. In order to achieve a suitable formulation for the production of phytophagous fish (Hypophthalmichthys molitrix) kebab bites with low oil absorption, different concentrations (1, 1.5, and 2%; T1%, T1.5% and T2%) of xanthan gum were used in this research. So, moisture content, total fat, reduction of oil absorption, fatty acid profile, sensory characteristics, texture, and color of the samples were investigated after the production of the fish kebab bites containing xanthan gum. According to the results, T1.5% and T2% exhibited the highest amount of moisture, while the lowest oil absorption and hardness. Also, adding xanthan to the kebab bites decreased the brightness (L*), while upraised the redness (a*) and yellowness (b*). In the case of sensory evaluation, no significant differences were observed between the control and the other treatments. Therefore, given the lack of a significant effect of adding xanthan on the sensory properties of the product as well as its favorable effect on reducing oil absorption and preserving the useful fatty acids during the frying process, adding 1.5% xanthan gum in the formulation is recommended. According to the results of this study, the production of fish kebab bites containing xanthan is suggested.