• Journal of Forest and Environmental Science
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• v.26 no.2
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• pp.75-82
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• 2010

The biometry, morphological properties and chemical composition of bagasse, corn, sunflower, rice, and rapeseed residues plants were analyzed. The results revealed differences in biometry properties and chemical composition of the different types of agricultural resides investigated. The greatest proportion of fiber length (1.32 mm) and cellulose (55.56%) was found in residues of bagasse plants, with a low ash (1.78%) and lignin (20.5%). The lignin of all types of agricultural resides was less than hardwood and softwood. In addition, the rice and rapeseed residues plants had highest amount of ash and extractive component. The slenderness and flexibility ratios of the all types of agricultural resides fibers were similar to some of hardwood and softwood species.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.370-381
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• 2015

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce lowfat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.