Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
Wiener-type products containing 5, 10 and 20% oat protein isolates (OPI), acid-hydrolyzed OPI or legume proteins were prepared and compared to an all-meat control. Cook yields progressively decreased with increases in the level of substitution, but there was no significant difference (p 〈 0.05) among samples containing the same amount of vegetable proteins. Wiener-type products containing acid-hydrolyzed OPI had significantly higher firmness and cohesiveness than those substituted with other vegetable proteins.
Type of Medium: