Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127682
Abstract: Consumers are increasingly interested in low-fat meat products. Therefore, there is demand for new fat replacers that improve the quality of low-fat meat products. Whey protein isolate (WPI; 10% (w/v)) and sodium dodecyl sulfate (SDS;… read more here.
Keywords: low fat; sds gel; fat replacer; sds ... See more keywords
Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.02.069
Abstract: Konjac glucomannan (KGM) is a natural polysaccharide with several favorable nutritional characteristics, and exhibits functional properties as a potential fat-replacer in dairy products. In our study, composition, color and browning (L*, a* and b* before… read more here.
Keywords: lfkgm skkgm; lfc skc; mozzarella cheese; fat replacer ... See more keywords
Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Food Science"
DOI: 10.1155/2022/4581821
Abstract: The chemical composition of unpollinated Barhi date fruit (UBDF) (at khalal maturity stage) pulp and its effect as fiber source or fat replacer on the quality characteristics of camel meat burgers were investigated. The UBDF… read more here.
Keywords: camel meat; meat; fat replacer; fiber source ... See more keywords
Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Food Processing and Preservation"
DOI: 10.1155/2023/2567854
Abstract: In the study, the oleogel developed by lecithin/sorbitol monostearate (SMS) with canola oil was prepared and used as lamb fat replacer (0, 25, 50, 75, and 100%) for lamb sausage. Lecithin/SMS-canola oil oleogel decreased the… read more here.
Keywords: lecithin sorbitol; oil; fat replacer; canola oil ... See more keywords
Investigation of the Physicochemical, Organoleptic and Dietary Properties of Trout Fermented Sausages through Probiotic Strains and Fat Replacer
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DOI: 10.15673/fst.v15i1.1968
Abstract: Decrease in nitrosamine and optimal smell and flavor gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values. Replacing red meat with fish and using fat… read more here.
Keywords: fermented sausages; probiotic strains; fat replacer; inulin content ... See more keywords
Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11020242
Abstract: The objectives of this study were to produce oleogel using esterified rice flour with citric acid (ERCA), to evaluate physicochemical and rheological properties of oleogels, and to investigate their suitability as a fat replacer. Rice… read more here.
Keywords: rice flour; fat replacer; oleogels prepared;