Plant Protein Sources as an Ingredient in Ready to Eat Veggie Burgers: Nutritional, Sensory and Physicochemical Properties Evaluation
نویسندگان
چکیده
منابع مشابه
Foodborne Bacterial Pathogens in Retail Prepacked Ready-to-Eat Mixed Ingredient Salads.
Prepacked ready-to-eat mixed ingredient salads (RTE salads) are readily available whole meals that include a variety of ingredients such as raw vegetables, cooked meat, and pasta. As part of a trend toward healthy convenience foods, RTE salads have become an increasingly popular product among consumers. However, data on the incidence of foodborne pathogens in RTE salads are scarce. In this stud...
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Ten selected brands of commercial chicken burgers were analysed for their proximate composition, texture profiles, colour and sensory properties. Results show commercial chicken burgers consisted of moisture, proteins, fat and ash in the range of 46.72-69.37%, 11.08-18.77%, 9.08-20.54%, and 1.50-2.96%, respectively. Meanwhile, texture profiles comprised of hardness ranging from 8003.25-19038.15...
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Background: Ready-To-Eat (RTE) foods include any edible food that is commonly consumed raw. This study aimed at evaluation of microbial ecology of retail RTE escarole and red chicory sold in Palermo city, Italy. Methods: A total of 32 mono-varietal RTE samples, including escarole (n=16) and red chicory (n=16) samples were obtained from Palermo, Italy. Both RTE vegetables at expiry date were an...
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Background and Objectives: Probiotic foods include therapeutic characteristics such as anti diarrhea, cancer and pediatric infections characteristics as well as improving lactose digestion. In this study, addition of hazelnut (15%) with lactobacillus casei (108 log CFU/g) for the introduction of probiotic butters with hazelnut powder was investigated. Materials & Methods: Butter samples (500 ...
متن کاملEffects of Replacing Breadcrumbs and Soy Protein with Teff (Eragrostis tef) Flour on Physicochemical and Sensory Characteristics of Typical Hamburgers
Background and Objectives: Nowadays, interests in ready-to-eat foods, especially ordinary burgers, have increased. To produce typical burgers, breadcrumbs and soybean meals are commonly used as fillers. Use of breadcrumbs and soybean meals in regular burgers limits choice of consumers with allergies. The aim of this study was to produce typical hamburger products by replacing breadcrumbs and so...
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ژورنال
عنوان ژورنال: Journal of Animal and Veterinary Advances
سال: 2011
ISSN: 1680-5593
DOI: 10.3923/javaa.2011.2043.2046