Tekin, HasibeSarıçoban, CemalettinYılmaz, Mustafa Tahsin2020-03-262020-03-262010Tekin, H., Sarıçoban, C., Yılmaz, M. T., (2010). Fat, Wheat Bran and Salt Effects on Cooking Properties of Meat Patties Studied by Response Surface Methodology. International Journal of Food Science and Technology, (45), 1980-1992. Doi: 10.1111/j.1365-2621.2010.02357.x0950-5423https://dx.doi.org/10.1111/j.1365-2621.2010.02357.xhttps://hdl.handle.net/20.500.12395/24934Response surface methodology was used to investigate the main effects and interactions of composition (processing) variables such as fat (10-30%), wheat bran (5-15%) and NaCl (0-2%) on cooking properties of beef patties. In addition, the ridge analysis was conducted to find the values of processing variables that maximise and minimise the cooking parameters (moisture retention, fat retention, reduction in thickness, reduction in diameter, cooking yield, shrinkage and water-holding capacity). It was found that the moisture and fat retention, reduction in thickness and cooking yield values decreased; however, reduction in diameter and shrinkage values increased, respectively, as the amount of fat increased. However, wheat bran addition increased fat retention, moisture retention, cooking yield and water-holding capacity values of the patties. Increasing NaCl levels decreased water-holding capacity value by its quadratic effect and moisture and fat retention value by its interaction effect with wheat bran.en10.1111/j.1365-2621.2010.02357.xinfo:eu-repo/semantics/openAccessCooking parametersfatNaCloptimisationpattywheat branArticle4519801992Q1WOS:000282179300003Q2