Production of low fat hamburger using hydrocolloid coatings

Abstract

The use of hydrocolloid coatings is a suitable method to reduce oil uptake in fried foods. In this research, the effects of xanthan and guar gum coatings on reduction of oil uptake as well as sensory and physical properties of fried hamburgers were investigated. Hamburgers were coated with 0.5%, 1% and 1.5% of xanthan as well as 0.3%, 0.5% and 1% of guar. The effect of coatings on redguction of oil uptake, water retention, texture, color change, sensory acceptability of the hamburger samples was assessed. The results showed that the xanthan and guar coatings are the major factors affecting water retention, reduction of oil uptake, texture and color of the fried hamburgers. Coatings resulted in the reduction of oil uptake up to 25%. Data also did not suggest significant differences in sensory characteristics of coated and uncoated samples. The application of hydrocolloid coatings reduced oil uptake, whilst it did not affect the sensory characteristics of fried hamburgers. It was concluded that xanthan and guar gum coatings can improve the organoleptic and nutritional properties of fried food hamburgers.

Keywords

• Hydrocolloids
• Hamburger
• Oil uptake reduction