Effect of xanthan and carboxymethyl cellulose on textural, color and oil absorption characteristics of soyburger

Meat consumption risk of cardiovascular disease and obesity increase, but the people who follow diets of plant origin, naturally the risk of type 2 diabetes, cardiovascular disease and cancer reduced. Soy burger is a non-meat substitutes which contains about 30% soy protein but soy protein has a high oil absorption capability. Application of gums in soy burger formulation improve the textural, color, oil absorption and organoleptic of final product. Hence, regarding the gums application in food systems, the effect of adding xanthan (0,0.4, 0.6%) and caboxymethyl cellulose gums (0,0.4,0.6%) on textural, color and oil absorption properties of soya burger were evaluated. It was found that the samples with xanthan and carboxymethyl cellulose gums had significantly higher (P<0.05) adherence, L* (lightness), b*(yellowness) and E and significantly lower (p<0.05) in a* (redness), firmness, elasticity and oil absorbance percentage. Scanning electron microscopy results showed that adding xanthan and carboxymethyl celluloses gums leads to more homogenous and coherence texture than control sample. Consequently, adding mixture of these two gums (0.6+0.6%) adding xanthan and carboxymethyl cellulose gums had a successful result in textural, color and oil absorption properties of soya burgers.