期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 55, 期 3, 页码 1018-1024出版社
WILEY
DOI: 10.1111/ijfs.14324
关键词
Beef burgers; colour parameters; cost reduction; Pea fibre; sensory acceptance; texture profile
资金
- CAPES
- CYTED [119RT0568]
This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) - similar to the commercial formulation; fibre/less meat (FLM)-5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)-7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据