Quality evaluation of functional carabeef cookies incorporated with guar gum (Cyamopsis tetragonoloba) as fat replacer

Purpose This study aims to evaluate the quality characteristics of low-fat functional carabeef cookies incorporated with different levels of guar gum. Design/methodology/approach Meat cookies were incorporated with 0.5, 1.0 and 1.5 per cent guar gum powder to replace 20, 30 and 40 per cent hydrogena...

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Veröffentlicht in:	Nutrition and food science 2019-05, Vol.49 (3), p.432-440
Hauptverfasser:	Goswami, Meena, Sharma, B.D, Mendiratta, S.K, Pathak, Vikas
Format:	Artikel
Sprache:	eng
Schlagworte:	Cardiovascular disease Chemical properties Color Cookies Cooking Cyamopsis tetragonoloba Dietary fiber Fat substitutes Flavor Flavors Glucose Guar gum Hydrogenation Low density polyethylenes Meat Meat products Organic chemistry Physicochemical properties Polyethylene terephthalate Powder Proteins Quality assessment Sensory evaluation Sensory properties Shelf life Stability analysis Storage stability Taste Vegetables
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