Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered: 50% (T1) and 100% (T2). The nutritional composition, cooking yield, textural properties, color characteristics and consu...

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Detalles Bibliográficos
Autores principales: Summo, Carmine, De Angelis, Davide, Difonzo, Graziana, Caponio, Francesco, Pasqualone, Antonella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466358/
https://www.ncbi.nlm.nih.gov/pubmed/32759875
http://dx.doi.org/10.3390/foods9081057

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466358/
https://www.ncbi.nlm.nih.gov/pubmed/32759875
http://dx.doi.org/10.3390/foods9081057

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