A study has been conducted on the effect of addition of wheat fibre Vitacel WF 400 (1.0, 2.0 or 3.0% in relation to the mass of batter) on the chemical composition and sensorial quality of chicken hamburgers. The obtained results showed that the enrichment of chicken hamburgers with wheat fibre resulted in significant increase in yield, change of the product’s basic chemical composition and lowering of their caloric value. However, it had no significant effect on the instrumentally measured texture (shear force) of chicken hamburgers. The addition of Vitacel WF 400 preparation did not affect significantly such sensory attributes of hamburgers as desirability of colour, aroma, taste and juiciness. The highest scores for hardness, consistency and overall desirability were recorded for the product containing 2.0% of wheat fibre.
Full text available in English in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_4_55.pdf
| MLA | Cegiełka, Aneta, and Kamila Młynarczyk. "The effect of addition of the wheat fibre Vitacel WF 400 on the quality of chicken hamburgers." Nauka Przyr. Technol. 4.5 (2010): #55. |
| APA | Aneta Cegiełka, Kamila Młynarczyk (2010). The effect of addition of the wheat fibre Vitacel WF 400 on the quality of chicken hamburgers. Nauka Przyr. Technol. 4 (5), #55 |
| ISO 690 | CEGIEłKA, Aneta, MłYNARCZYK, Kamila. The effect of addition of the wheat fibre Vitacel WF 400 on the quality of chicken hamburgers. Nauka Przyr. Technol., 2010, 4.5: #55. |
Aneta Cegiełka
Katedra Technologii Żywności
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
ul. Nowoursynowska 159 C
02-787 Warszawa
Poland
e-mail: aneta_ cegielka@sggw.pl