Physicochemical and Textural Properties of Low-Fat Pork Sausages with Basil Seed Gum as Affected by Different Salt Levels
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چکیده
منابع مشابه
Effects of Balangu Seed Gum on Physicochemical and Sensory Characteristics of Low-Fat Fresh Yoghurts
Background and Objectives: The aims of this study were to investigate effects of balangu seed gum on physicochemical and sensory characteristics of low-fat fresh yogurt and monitor these characteristics during the storage. Materials & Methods: In this study, effects of balangu seed gum quantity (0–0.1%) and fat content (0 to 2%) on physiochemical and sensory characteristics of the fresh low-fat...
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In this study, the effect of basil seed gum (BSG) on the stability and rheological properties of egg white albumin (EWA) emulsions was investigated. A constant amount of EWA (0.5% w/v) and different concentrations of BSG (0-0.3% w/v) were used for the manufacture and stabilization of oil-in-water emulsions (30% w/w). The results showed that by increasing BSG concentration, the storage (21 days)...
متن کاملevaluation of dates syrup and guar gum addition on physicochemical, viscosity & textural properties of low fat orange yog-ice cream
yog-ice cream (frozen yogurt), is a kind of frozen dessert which has similar features to ice cream in physical and appearance characteristics. recently, there has been a growing interest in using frozen yogurt due to existence of lactic acid bacteria & fermentation processing. besides, yog-ice cream contains lower levels of sugar, fat & emulsifiers than ice cream. this research was conducted to...
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ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2018
ISSN: 2575-985X
DOI: 10.22175/rmc2018.055