| Abstrakt: |
Researchers at Shakarim University of Semey conducted a study on the use of germinated green buckwheat and its flour (GGBF) in horsemeat and chicken patties. The addition of GGBF improved the protein and fat contents, cooking yield, moisture and fat retention, total phenolic content, and antioxidant activity of the patties. The color and sensory evaluation of the patties also showed positive results. The study suggests that germinated green buckwheat and its flour have the potential to improve the shelf life of patties. [Extracted from the article] |
