Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics

The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or as...

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Detalles Bibliográficos
Autores principales: Ham, Youn-Kyung, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Shin, Dong-Jin, Kim, Kyung-Il, Lee, Hye-Jin, Kim, Na-Rae, Kim, Cheon-Jei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434209/
https://www.ncbi.nlm.nih.gov/pubmed/28515646
http://dx.doi.org/10.5851/kosfa.2017.37.2.219

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434209/
https://www.ncbi.nlm.nih.gov/pubmed/28515646
http://dx.doi.org/10.5851/kosfa.2017.37.2.219

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