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Titolo:
Functional properties of sorghum flour as an extender in ground beef patties
Autore:
Huang, JC; Zayas, JF; Bowers, JA;
Indirizzi:
Kansas State Univ, Dept Food & Nutr, Manhattan, KS 66506 USA Kansas State Univ Manhattan KS USA 66506 & Nutr, Manhattan, KS 66506 USA
Titolo Testata:
JOURNAL OF FOOD QUALITY
fascicolo: 1, volume: 22, anno: 1999,
pagine: 51 - 61
SICI:
0146-9428(199903)22:1<51:FPOSFA>2.0.ZU;2-9
Fonte:
ISI
Lingua:
ENG
Soggetto:
GERM PROTEIN FLOUR; CORN GERM; QUALITY CHARACTERISTICS; FRANKFURTERS; PRODUCTS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
15
Recensione:
Indirizzi per estratti:
Indirizzo: Bowers, JA Kansas State Univ, Dept Food & Nutr, Manhattan, KS 66506 USA Kansas State Univ Manhattan KS USA 66506 nhattan, KS 66506 USA
Citazione:
J.C. Huang et al., "Functional properties of sorghum flour as an extender in ground beef patties", J FOOD QUAL, 22(1), 1999, pp. 51-61

Abstract

Patties were formulated with 20% fat ground beef and sorghum flour (SF) at2, 4 and 6% levels (10, 20, and 30% as rehydrated 1:4 with water). Beef patties containing SF had higher pH, greater yield, less total cooking loss, less shrinkage in diameter, and less increase in thickness than those without SF. Water activity of cooked patties was not affected by addition of SF. Fat and water retentions of beef patties increased as the level of SF increased. Hunterlab a values (redness)for raw patties decreased as the level of SF increased, but a values for cooked patties were not influenced by level of SF. Shear force and compression of cooked patties decreased as the level of SF increased. Meat aroma and flavor decreased but sorghum aroma and flavor of cooked patties increased as the level of SF increased. Tenderness of cooked patties increased as the level of SF increased, but juiciness of cooked patties was not affected.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 16/07/20 alle ore 05:19:43