DEVELOPMENT OF LOW-FAT CHEVON PATTIES USING SAGO FLOURAS FAT REPLACER

N.K. Nayak; V. Pathak

首页> 外文期刊>Indian Journal of Small Ruminants >DEVELOPMENT OF LOW-FAT CHEVON PATTIES USING SAGO FLOURAS FAT REPLACER

【24h】

DEVELOPMENT OF LOW-FAT CHEVON PATTIES USING SAGO FLOURAS FAT REPLACER

机译：使用Sago Blowas脂肪替换剂的低胖街巧克力的开发

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

An experiment was carried out to develop low-fat chevon patties using sago flour as fat replacer at 1, 3 and 5% levels. The product was evaluated for quality characteristics and sensory attributes. Significantly (P<0.05) higher emulsion stability, cooking yield, moisture and fat retention and lower fat and cholesterol contents were observed in patties formulated with added sago flour. However, non-significant (P>0.05) differences were observed in pH value, protein and ash contents. Incorporation of sago flour in chevon patties demonstrated significant (P<0.05) effect on the textural characteristics. Significant (P<0.05) increase was observed in lightness (L*) value with increasing level of sago flour. Sensory panelists rated higher or comparable scores for patties formulated with 3% sago flour. Hence, sago flour at 3% could suitably be used as fat replacer in the development of functional low fat chevon patties.

机译：进行了一个实验，以在1,3和5％水平下使用Sago粉作为脂肪替换剂开发低脂脚钉饼。评估产品的质量特征和感官属性。显着（P <0.05）乳液稳定性较高，烹饪产量，水分和脂肪和脂肪和脂蛋白含量在配制的饼干中观察到添加的Sago面粉。然而，在pH值，蛋白质和灰分中观察到非显着（p> 0.05）差异。 Chevon Patties中的Sago面粉融入了显着的（P <0.05）对纹理特征的影响。随着Sago面粉水平的增加，观察到显着（P <0.05）增加（L *）值。感官小组成员评定了用3％Sago面粉制定的肉饼的更高或类似的分数。因此，在3％的Sago面粉可以适当地用作功能性低脂肪街拍的开发中的脂肪替代品。

著录项

来源
《Indian Journal of Small Ruminants》 |2018年第2期|共5页
作者
N.K. Nayak; V. Pathak;
展开▼
作者单位

Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry U.P. PL Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan Mathura 281 001 Uttar Pradesh;

Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry U.P. PL Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan Mathura 281 001 Uttar Pradesh;

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类动物学;
关键词
Functional products; Low-fat chevon patties; Sago flour; Sensory attributes;

机译：功能产品;低脂群小馅饼;Sago面粉;感觉属性;

相似文献

外文文献
中文文献
专利

1. DEVELOPMENT OF LOW-FAT CHEVON PATTIES USING SAGO FLOURAS FAT REPLACER [J] . N.K. Nayak, V. Pathak Indian Journal of Small Ruminants . 2018,第2期

机译：使用Sago Blowas脂肪替换剂的低胖街巧克力的开发
2. Studies on use of sodium alginate as fat replacer in development of low-fat chevon loaves. [J] . Kumar N, Sahoo J Journal of Food Science and Technology . 2006,第4期

机译：用海藻酸钠作为脂肪替代品开发低脂雪佛龙面包的研究。
3. Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties [J] . Verma Akhilesh K., Chatli Manish Kumar, Kumar Devendra, Asian-Australasian Journal of Animal Sciences . 2015,第2期

机译：红薯粉和加水替代脂肪对低脂猪肉馅饼品质属性的功效
4. Low-Fat Pointers: Compact Encoding and Efficient Gate-Level Implementation of Fat Pointers for Spatial Safety and Capability-based Security [C] . Albert Kwon, Udit Dhawan, Jonathan M. Smith, ACM SIGSAC Conference on Computer and Communications Security . 2013

机译：低脂肪指针：紧凑的编码和高效的脂肪栅极级实现，用于空间安全性和基于能力的安全性的脂肪指针
5. The use of fat replacers in low-fat sausage patties and sausage crumbles. [D] . Coggins, Patti Cruse. 2001

机译：在低脂香肠小馅饼和香肠碎中使用脂肪替代品。
6. Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties [O] . Akhilesh K. Verma, Manish Kumar Chatli, Devendra Kumar, 2015

机译：红薯粉和加水替代脂肪对低脂猪肉饼品质特性的功效
7. Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties [O] . Akhilesh K. Verma, Manish Kumar Chatli, Devendra Kumar, 2015

机译：添加到阅览室阅读软件下载与<<甘薯粉和添加水作为脂肪替代品对低脂猪肉饼质量特性的影响>>相似的文献

DEVELOPMENT OF LOW-FAT CHEVON PATTIES USING SAGO FLOURAS FAT REPLACER

摘要

著录项

相似文献

相关主题

期刊订阅