Comparative Studies on the Physicochemical Properties and Hydration Behavior of Oat Gum and Oatrim in Meat-based Patties

Goat/rabbit meat patties were formulated using oatrim (0.5,1.0,2.0, %) and oat gum (0.5,1.0, and 2%). Patties were evaluated for sensory attributes, nutrient content and hydration behavior. Moisture content decreased with increased oatrim and oat gum addition. Protein content of patties containing 2...

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Veröffentlicht in:	Journal of food science 2001-11, Vol.66 (9), p.1276-1282
Hauptverfasser:	Dawkins, N.L., Gager, J., Cornillon, J.P., Kim, Y., Howard, H., Phelps, O.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chemistry Food industries Food science Fundamental and applied biological sciences. Psychology hydration behavior Meat Meat and meat product industries meat patties oat gum oatrim Oats Toxicology
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