Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties

This study examines the implications of PEF as an alternative fat replacer on nutritional composition, display storage stability, product quality, and its practical application for beef patties. Four different beef patties were formulated with 0, 2.5, 5.0, and 7.5% PEF. Addition of the PEF in beef p...

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Detalles Bibliográficos
Autores principales: Bunmee, Thanaporn, Setthaya, Phatthawin, Chaiwang, Niraporn, Sansawat, Thanikarn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8828354/
https://www.ncbi.nlm.nih.gov/pubmed/35155666
http://dx.doi.org/10.1155/2022/9753201

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8828354/
https://www.ncbi.nlm.nih.gov/pubmed/35155666
http://dx.doi.org/10.1155/2022/9753201

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