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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Main Authors: JANICE RIBEIRO LIMA, DEBORAH DOS SANTOS GARRUTI, GUSTAVO ADOLFO SAAVEDRA PINTO, HILTON CÉSAR RODRIGUES MAGALHÃES, TEREZINHA FEITOSA MACHADO
格式: Artigo
語言:Inglês
出版: Sociedade Brasileira de Fruticultura
叢編:Revista Brasileira de Fruticultura
主題:
sensory acceptance
proximate composition
microbiological quality
by-product
shelf life
在線閱讀:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300901&lng=en&tlng=en
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