Quality characteristics of functional chicken patties incorporated with round cabbage powder

Quality characteristics of functional chicken patties incorporated with round cabbage powder

In this study, the potential of cabbage powder as a source of dietary fibre source when used for producing functional chicken patties. For this purpose, different concentrations (0%, i.e., control sample; 6%; 9% and 12% w/w) of Cabbage Powder (CP) incorporated into the chicken patties. Thereafter, a...

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Veröffentlicht in:Journal of food processing and preservation 2021-12, Vol.45 (12), p.n/a
Hauptverfasser: Mantihal, Sylvester, Azmi Hamsah, Ahmad, Mohd Zaini, Hana, Mantanjun, Patricia, Pindi, Wolyna
Format: Artikel
Sprache:eng
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Zusammenfassung:In this study, the potential of cabbage powder as a source of dietary fibre source when used for producing functional chicken patties. For this purpose, different concentrations (0%, i.e., control sample; 6%; 9% and 12% w/w) of Cabbage Powder (CP) incorporated into the chicken patties. Thereafter, all sensory and physicochemical parameters of these formulations were tested. Results indicated that pH, brightness (L* value), and springiness (kg) values of the chicken patties were significantly decreased (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.16099