Adzuki bean is high in protein and fiber with a potential to be used as meat extender and fat replacer in the meat product. Replacement of both the corn flour and fat with different percentages of adzuki beans flour (ABF) has successfully produced acceptable reduced fat meatballs. Meatballs with 100% (w/w) ABF replacement exhibited highest cooking yield and higher moisture content compared to meatballs without the flour, which indicates its ability to bind water. Increasing the ABF content also increased the hardness and chewiness of the meatballs, whilst decreasing their lightness and yellowness. Replacing the corn flour and fat contents with ABF has obviously decreased the fat and calorie contents of the meatballs, yet their protein and c...
In this study, beef meatballs were produced by using different percentages of quinoa flour as functi...
Background: Increasing pulses consumption has been associated with some beneficial health effects st...
WOS: 000233178700020PubMed ID: 22061386In this study whey powder (WP) at levels of 0%, 2% and 4% was...
Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and r...
Meatballs could contain high amount of fat that can cause many health problems. This study aimed to ...
In this study the effects of fat level (5%, 10% and 20%) and corn flour (CF 0%, 2% and 4%) on chemic...
© Korean Society for Food Science of Animal Resources.This study aimed to research the possibilities...
The increasing cost of animal protein has necessitated the need to investigate the use of cheaper an...
Durian seed flour contains starch consisted of amylose and amylopectin like tapioca flour, so it can...
Abstract: The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in or...
The objective of this work was to study the effect of seaweed (Eucheuma cottonii) flour addition on...
Meat and meat products hold a unique position in the diet of humans as they provide the human body w...
Analog meatballs are one of the vegetarian products made using vegetable ingredients as a source of...
WOS: 000382269900006PubMed ID: 27258146The present study is concerned with the effects of four diffe...
This study was conducted in search of meat extenders/filler, which would minimize excessive bulging ...
In this study, beef meatballs were produced by using different percentages of quinoa flour as functi...
Background: Increasing pulses consumption has been associated with some beneficial health effects st...
WOS: 000233178700020PubMed ID: 22061386In this study whey powder (WP) at levels of 0%, 2% and 4% was...
Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and r...
Meatballs could contain high amount of fat that can cause many health problems. This study aimed to ...
In this study the effects of fat level (5%, 10% and 20%) and corn flour (CF 0%, 2% and 4%) on chemic...
© Korean Society for Food Science of Animal Resources.This study aimed to research the possibilities...
The increasing cost of animal protein has necessitated the need to investigate the use of cheaper an...
Durian seed flour contains starch consisted of amylose and amylopectin like tapioca flour, so it can...
Abstract: The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in or...
The objective of this work was to study the effect of seaweed (Eucheuma cottonii) flour addition on...
Meat and meat products hold a unique position in the diet of humans as they provide the human body w...
Analog meatballs are one of the vegetarian products made using vegetable ingredients as a source of...
WOS: 000382269900006PubMed ID: 27258146The present study is concerned with the effects of four diffe...
This study was conducted in search of meat extenders/filler, which would minimize excessive bulging ...
In this study, beef meatballs were produced by using different percentages of quinoa flour as functi...
Background: Increasing pulses consumption has been associated with some beneficial health effects st...
WOS: 000233178700020PubMed ID: 22061386In this study whey powder (WP) at levels of 0%, 2% and 4% was...