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Abstract Incorporation of coconut kernel fiber to the myofibrillar protein (MP) gel may enhance its properties with better uniqueness. Therefore, this study investigated the effects of coconut fiber on the… Click to show full abstract
Abstract Incorporation of coconut kernel fiber to the myofibrillar protein (MP) gel may enhance its properties with better uniqueness. Therefore, this study investigated the effects of coconut fiber on the water state, texture, rheological behavior and microstructural properties of the MP gel system. An increase in gel strength was induced by increasing the concentrations of coconut fiber compared to control (P
Keywords:
kernel fiber;
myofibrillar protein;
effects coconut;
protein gel;
gel;
coconut kernel
Journal Title: Lwt - Food Science and Technology
Year Published: 2021
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Journal Title: Lwt - Food Science and Technology
Year Published: 2021
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!