ISSN:
1745-4573
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Two carbohydrates (CHO; beans or rice) at three levels (0, 12.5 and 25.0%), and water were substituted for fat in preblended and nonpreblended beef franks. Fat levels averaged 24.8% for the controls, 12.6% for the 12.5% CHO source products, and 5.7% for the 25% CHO source products. Cholesterol averaged 28 mg, 19 mg and 15 mg per serving for the controls, 12.5% CHO and 25% CHO source products, respectively. Organoleptic scores for juiciness were not different (P 〉 0.05) among treatments at 3 and 9 weeks. Flavor and overall acceptance were satisfactory for all products. Generally, nonpreblended, 12.5% CHO source, and bean products were firmer (P 〈 0.05) than preblended, 25% CHO or rice products, respectively. The 25% rice products had lower (P 〈 0.05) Instron maximum load and fracturability values. The high CHO formulations were 16% less costly to produce than the controls.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4573.1992.tb00485.x
Permalink