Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, re...

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Detalles Bibliográficos
Autores principales: Kim, Cheon-Jei, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Ham, Youn-Kyung, Choi, Ji-Hun, Kim, Young-Boong, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942545/
https://www.ncbi.nlm.nih.gov/pubmed/27433101
http://dx.doi.org/10.5851/kosfa.2016.36.3.309

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942545/
https://www.ncbi.nlm.nih.gov/pubmed/27433101
http://dx.doi.org/10.5851/kosfa.2016.36.3.309

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