Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

Autor:	Akhilesh K. Verma, Manish Kumar Chatli, Devendra Kumar, Pavan Kumar, Nitin Mehta
Jazyk:	angličtina
Rok vydání:	2015
Předmět:	Pork Low-fat Patties Sweet Potato Powder Physico-chemical Sensory Attributes Animal culture SF1-1100 Animal biochemistry QP501-801
Zdroj:	Asian-Australasian Journal of Animal Sciences, Vol 28, Iss 2, Pp 252-259 (2015)
Druh dokumentu:	article
ISSN:	1011-2367 1976-5517
DOI:	10.5713/ajas.14.0291
Popis:	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. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, aw), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/c7bf0ee6bd9942d0a17277a0c920d173 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF