Effect of Using Date Pits Powder as a Fat Replacer and Anti-Oxidative Agent on Beef Burger Quality
نویسندگان
چکیده
منابع مشابه
Effect of Potato Flakes as Fat Replacer on the Quality Attributes of Low-Fat Beef Patties
The objective of this study was to evaluate the chemical, physical and sensory characteristics of lowfat beef patties formulated by replacing different levels (25, 50, 75 and 100%) of fat with hydrated potato flakes. Uncooked and cooked beef patties formulated with potato flakes had higher (p#0.05) moisture, carbohydrate and ash content and lower (p#0.05) fat contents than that of the control. ...
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این مطالعه در سال 1386-87 در آزمایشگاه و مزرعه پژوهشی دانشگاه صنعتی اصفهان به منظور تعیین مناسب ترین تیمار بذری و ارزیابی اثر پرایمینگ بر روی سه رقم گلرنگ تحت سه رژیم آبیاری انجام گرفت. برخی از مطالعات اثرات سودمند پرایمینگ بذر را بر روی گیاهان مختلف بررسی کرده اند اما در حال حاضر اطلاعات کمی در مورد خصوصیات مربوط به جوانه زنی، مراحل نموی، عملکرد و خصوصیات کمی و کیفی بذور تیمار شده ژنوتیپ های م...
Using date pits powder as a low-cost carbohydrate ingredient in the diet of whiteleg shrimp Penaeus vannamei
The present study examined the effect of date pits powder as a low-cost and nutritive carbohydrate source compared to wheat, rice and corn meal in the diet of Pacific shrimp. The date pits meal was applied to the diet at the levels of 0 (control group), 5, 10, 15 and 23%, and the growth performance of shrimp was examined in 8 weeks. The results showed that the weight and length gain, specific g...
متن کاملEfficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties
The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% anim...
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ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2018
ISSN: 2090-3731
DOI: 10.21608/jfds.2018.35225