Efficacy 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....
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 28(2015), 2 vom: 01. Feb., Seite 252-9
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| 1. Verfasser: |
Verma, Akhilesh K
(VerfasserIn) |
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| Weitere Verfasser: |
Chatli, Manish Kumar,
Kumar, Devendra,
Kumar, Pavan,
Mehta, Nitin |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2015
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences
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| Schlagworte: | Journal Article
Low-fat Patties
Physico-chemical
Pork
Sensory Attributes
Sweet Potato Powder |
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