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....

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Publié dans:	Asian-Australasian journal of animal sciences. - 1998. - 28(2015), 2 vom: 01. Feb., Seite 252-9
Auteur principal:	Verma, Akhilesh K (Auteur)
Autres auteurs:	Chatli, Manish Kumar, Kumar, Devendra, Kumar, Pavan, Mehta, Nitin
Format:	Article en ligne
Langue:	English
Publié:	2015
Accès à la collection:	Asian-Australasian journal of animal sciences
Sujets:	Journal Article Low-fat Patties Physico-chemical Pork Sensory Attributes Sweet Potato Powder