The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low-fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics,...

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Detalles Bibliográficos
Autores principales: Soncu, Eda Demirok, Kolsarıcı, Nuray, Çiçek, Neslihan, Öztürk, Görsen Salman, Akoğlu, ilker T., Arıcı, Yeliz Kaşko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662360/
https://www.ncbi.nlm.nih.gov/pubmed/26761851
http://dx.doi.org/10.5851/kosfa.2015.35.3.370

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662360/
https://www.ncbi.nlm.nih.gov/pubmed/26761851
http://dx.doi.org/10.5851/kosfa.2015.35.3.370

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