Quality of Breakfast Sausage Containing Legume Flours as Binders
نویسندگان
چکیده
منابع مشابه
Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage
The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking lo...
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متن کاملQuality changes in cocoyam flours during storage
Cocoyam tubers were subjected to two processing methods (fermentation and parboiling) and milled into flour. The samples were stored at 25°C, 35°C, and 45°C and analyzed at 2 weeks interval for 8 weeks for their nutritional, functional, and pasting properties. Data obtained were subjected to multiple analysis of variance. Storage period and its interactive effect with the processing methods had...
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Germination and roasting are the simple and easily adaptable technologies for reduction of bulkiness and increasing shelf life of cereal and legume based food formulations [1]. Germination has been reported to induce an increase in free limiting amino acids and available vitamins with modified functional properties of seed components [2]. It has also been shown to decrease anti nutritional fact...
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in this study, chemical composition and functional properties of red bean, chickpea, lentil and canellini bean were evaluated. our results revealed that chickpea had the highest protein (43.4%) and fat (5.17%) content and lentil, red bean and canellini bean were the following ones. the isoelectric point of all the samples were determined as about ph=4 but other than lentil, the remaining sample...
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ژورنال
عنوان ژورنال: Journal of Biology and Life Science
سال: 2013
ISSN: 2157-6076
DOI: 10.5296/jbls.v4i2.3701