Investigation the effect of xanthan and guar gums on some physicochemical and sensory characteristics of beef burger

Fast foods such as beefburgers has attracted much attention in recent years due to the industrialization of societies. One kind of beefburgers is beefburgers with low meat content, that decrease of meat and replace some of the meat with vegetable proteincauses some problemssuch as dry and brittle texture, dark color and bad taste. Because using gums is one way to reduce some of these bad effects, in this research effect of adding xanthan gum (0.2% and 0.4%) and guar gum (0.2% and 0.4%) and mixture of them on cooking loss, water holding capacity, texture, color and sensory properties of beefburgers were investigated. The results showed that adding gums had no significant effect on the color of final products, but significantly increased water holding capacity in comparison with control sample. Also, cooking loss significantly decreased due to the adding of gums. By addition of gums, except in the case of Adhesiveness, other texture parameters such as hardness, cohesiveness, elasticity and chewiness were significantly decreased. According to sensory analysis results, adding gums, just in the cases of texture and overall acceptability were significantely preferred in comparison with control sample and had no significant effect on beefburgers color, aroma and taste. Finally, samples containing mixture of 0.2% xanthan and 0.4% guar were choosed as the best.