Development of dietary fiber rich chicken meat patties using wheat and oat bran
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چکیده
منابع مشابه
Sensory Attributes of Chicken Meat Rolls and Patties Incorporated with the Combination Levels of Rice Bran and Psyllium Husk
The present study was conducted to prepare dietary fiber rich chicken meat rolls and patties. The combination of two different sources of dietary fiber has been used viz. rice bran and psyllium husk. Three different levels of rice bran and psyllium husk viz. 10% rice bran and 2% psyllium husk, 10% rice bran and 4% psyllium husk and 10% rice bran and 6% psyllium husk were tried. The sensory char...
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Cereal Chem. 65(3):244-247 Apple fiber was characterized by chemical and physical methods and volume by 14%. Apple fiber was added to cookie and muffin at a found to be a good dietary fiber source and superior water binder to wheat replacement level of at least 4% without a large adverse effect on cookie and and oat brans. Addition of 4% hydrated apple fiber to bread reduced loaf muffin quality.
متن کاملQuality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout
The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked a...
متن کاملPrecooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
The effect of precooking by extrusion processing on the dietary fiber profile of wheat flour substituted with 0%, 10%, 20%, and 30% wheat bran was evaluated. Depending on the level of bran, total dietary fiber (TDF) and soluble dietary fiber (SDF) in uncooked flours ranged from 4.2% to 17.2% and 1.5% to 2.4%, respectively. Precooking by extrusion significantly increased SDF in flours (by 22% to...
متن کاملBaseline dietary fiber intake and colorectal adenoma recurrence in the wheat bran fiber randomized trial.
BACKGROUND The Wheat Bran Fiber (WBF) trial was a double-blind, high-fiber versus low-fiber phase III intervention trial in which participants were randomly assigned to receive a cereal fiber supplement of either 2.0 g/day or 13.5 g/day to assess whether a high-fiber supplement could decrease risk of recurrent colorectal adenomas. Although no effect of the supplement on polyp recurrence was obs...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2010
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-010-0027-z