Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality

This study dealt with the use of quinoa flour (QF) or teff flour (TF) as partial beef fat replacers in the formulation of emulsion-type sausages. A control (C) group was manufactured with 20% beef fat, while the other three groups were formulated with 10% beef fat plus 5% QF (Q), 5% TF (T), and 2.5%...

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Veröffentlicht in:	Food science of animal resources 2020-09, Vol.40 (5), p.710-721
Hauptverfasser:	Ozturk-Kerimoglu, Burcu, Kavusan, Hulya Serpil, Tabak, Damla, Serdaroglu, Meltem
Format:	Artikel
Sprache:	kor
Online-Zugang:	Volltext
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