PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER
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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ژورنال
عنوان ژورنال: Menoufia Journal of Food and Dairy Sciences
سال: 2020
ISSN: 2735-3486
DOI: 10.21608/mjfds.2020.170550