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Titolo:
QUALITY OF BROILED BEET PATTIES SUPPLEMENTED WITH WHEAT-GERM PROTEIN FLOUR
Autore:
ROCHAGARZA AE; ZAYAS JF;
Indirizzi:
KANSAS STATE UNIV,DEPT FOODS & NUTR,JUSTIN HALL MANHATTAN KS 66506
Titolo Testata:
Journal of food science
fascicolo: 2, volume: 61, anno: 1996,
pagine: 418 - 421
SICI:
0022-1147(1996)61:2<418:QOBBPS>2.0.ZU;2-P
Fonte:
ISI
Lingua:
ENG
Soggetto:
STORAGE TIME; CORN GERM; SOY;
Keywords:
WHEAT GERM; PROTEIN FLOUR; FUNCTIONALITY; PATTIES; BEEF;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
14
Recensione:
Indirizzi per estratti:
Citazione:
A.E. Rochagarza e J.F. Zayas, "QUALITY OF BROILED BEET PATTIES SUPPLEMENTED WITH WHEAT-GERM PROTEIN FLOUR", Journal of food science, 61(2), 1996, pp. 418-421

Abstract

Quality characteristics of ground beef patties, supplemented with hydrated wheat germ protein flour (WGPF) at levels 2.0, 3.5, and 5.0% were studied. Water-holding capacity decreased and pH increased with addition of WGPF. Water activity was not affected. Supplemented beef patties had lower cooking losses and changes in diameter and higher yields than control patties. Supplemented beef patties exhibited lower shear force and compression values than all-meat patties. No differences were found in wheat-like aroma and flavor. WGPF has potential for use as an extender in ground meat products.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 07/07/20 alle ore 15:43:22