The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger : Effects on technological, sensory, and nutritional aspects
Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and the...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 2 vom: 01. März, Seite 105-112
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| 1. Verfasser: |
Cócaro, Elaine Souza
(VerfasserIn) |
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| Weitere Verfasser: |
Laurindo, Laise Freitas,
Alcantara, Marcela,
Martins, Inayara Beatriz Araújo,
Junior, Augusto Aloísio Benevenuto,
Deliza, Rosires |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2020
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Vegetables
dietary fiber
food ingredients
meat products
sensory analysis
Dietary Fiber |
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