Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers
Oleogel from soybean oil and pumpkin seed paste were proposed as full replacements for pork backfat to decrease the saturated fat contents and improve the PUFA/SFA ratio in meat batters. Textural compression, along with shear and penetration tests provided similar information related to meat batter...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Consejo Superior de Investigaciones Científicas
2019-09-01
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| coleção: | Grasas y Aceites |
| Assuntos: | |
| Acesso em linha: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1788 |
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