VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN

ABSTRACT This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics...

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Hlavní autoři: JANICE RIBEIRO LIMA, DEBORAH DOS SANTOS GARRUTI, GUSTAVO ADOLFO SAAVEDRA PINTO, HILTON CÉSAR RODRIGUES MAGALHÃES, TEREZINHA FEITOSA MACHADO
Médium: Artigo
Jazyk:Inglês
Vydáno: Sociedade Brasileira de Fruticultura
Edice:Revista Brasileira de Fruticultura
Témata:
sensory acceptance
proximate composition
microbiological quality
by-product
shelf life
On-line přístup:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300901&lng=en&tlng=en
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