Physicochemical and sensory characteristics of low fat meatballs with added wheat bran
Küçük Resim Yok
Tarih
2005
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Wheat bran was used as a fat substitute in the production of meatballs. The effect of wheat bran addition on the fatty acid composition, trans fatty acids, total fat, some physicochemical, weight losses and sensory properties of the samples was studied. Meatballs were produced with four different formulations including 5%, 10%, 15% and 20% wheat bran addition. Control samples were formulated with 10% fat addition. Meatballs containing wheat bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with addition of 20% wheat bran had the highest ash, protein contents, L value (lightness), b value (yellowness), and the lowest moisture, salt content and weight losses and a value (redness). There was significant difference among the meatball samples in respect to sensory properties and control samples had higher acceptability than the other meatball samples. (c) 2004 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Meatball, Wheat Bran, Fatty Acids, Trans Fatty Acids, Sensory Properties, Acid-Composition, Quality Characteristics, Pork Backfat, Meat, Inulin, Fiber, Oils
Kaynak
Journal Of Food Engineering
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
69
Sayı
3
