Characteristics of low-fat beefburgers as influenced by various types of wheat fibres

Mansour, E. H.; Khalil, Amal

doi:10.1002/(sici)1097-0010(19990315)79:4<493::aid-jsfa4>3.0.co;2-5

Cited by 89 publications

(63 citation statements)

References 15 publications

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“…Incorporation of wheat and oat bran increased the shear press values. Higher shear press value of oat bran added frankfurters and wheat bran added burgers has been report- ed by Chang and Carpenter (1997) and Mansour and Khalil (1999), respectively. Sensory scores of bran added patties: Incorporation of wheat and oat bran decreased scores of all sensory attributes progressively as the level increased both in steamed and baked patties (Table 5).…”

Section: Resultsmentioning

confidence: 91%

“…Decrease in cholesterol content in oat bran added patties has earlier been reported (Dawkins et al 1999). Mansour and Khalil (1999) reported that decrease in cholesterol content was proportional to the increase in the level of wheat bran to beef burgers.…”

Section: Resultsmentioning

confidence: 99%

“…SDF in bran is known to increase the yield by uptake of free water. Addition of wheat and oat bran has been shown to increase the yield by reducing the cooking losses in beef burgers (Mansour and Khalil 1999) and in meat balls (Yilmaz 2005, Yasarlar et al 2007). Oat bran was more effective in increasing the cooking yield than wheat bran due to higher SDF content which could hold more water during cooking.…”

Section: Resultsmentioning

confidence: 99%

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Development of dietary fiber rich chicken meat patties using wheat and oat bran

Talukder

Sharma

2010

J Food Sci Technol

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Dietary fi ber rich chicken meat patties were developed by incorporating wheat and oat bran to chicken meat at 5, 10 and 15% levels. Oat bran contained higher amount of soluble dietary fi ber (SDF) and unsaturated fatty acids (USFA) than wheat bran, whereas total dietary fi ber (TDF), insoluble dietary fi ber (IDF) and saturated fatty acids (SFA) were higher in wheat bran. Incorporation of bran signifi cantly increased the water holding capacity (WHC) and emulsion stability (ES). Oat bran showed better effect on WHC and ES than wheat bran. Addition of bran resulted in signifi cant increase in cooking yield, fi rmness, TDF, USFA and reduction in sensory attributes, moisture, protein, fat and cholesterol content. IDF was higher in wheat bran added patties and SDF and SFA/USFA ratio in oat bran added patties. It is concluded that oat and wheat bran can be incorporated up to 10 and 15% level, respectively for preparation of baked and steamed chicken patties.

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Development of dietary fiber rich chicken meat patties using wheat and oat bran

Talukder

Sharma

2010

J Food Sci Technol

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“…They are also known to possess chelating property to some minerals such as copper (Borderıas et al 2005). Various types of fiber have been studied alone or combined with other ingredients for formulations of reduced fat meat products, largely ground and restructured products (Desmond et al 1998;Mansour and Khalil 1999). Nuts are rich sources of dietary fiber.…”

Section: Meat Incorporated Foodmentioning

confidence: 99%

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

et al. 2011

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“…Fibre is one of the valuable components that can be incorporated in meat products from health point of view. Various types of fi bres have been studied either alone or combined with other ingredients for formulation of reduced-fat meat products, mostly ground and restructured products (Desmond et al 1998a, Mansour andKhalil 1999) and meat emulsions Hunt 1991, Chang andCarpenter 1997). In the present article, various sources of dietary fibres, their health benefi ts, application in meat products and effects on quality attributes have been reviewed.…”

Section: Introductionmentioning

confidence: 99%

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

2010

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There is a rapid change in our overall lifestyle due to impact of globalization. Every day hasty life has forced consumers to be dependent upon fast foods, which contain meagre amount of dietary fi bre. Non-starch polysaccharides and resistant oligosaccharides, lignin, substances associated with NSP and lignin complex in plants, other analogous carbohydrates, such as resistant starch and dextrins, and synthesized carbohydrate compounds, like polydextrose are categorized as dietary fi bre. They are mostly concentrated in cereals, pulses, fruits and vegetables. It has been proclaimed that daily dietary fi bre intake helps in prevention of many nutritional disorders like gut related problems, cardiovascular diseases, type 2 diabetes, certain types of cancer and obesity. Meat is generally lacking this potential ingredient, which could be incorporated while products processing to make them more healthful. Various fi bre rich sources have been attempted in different products attributed to their technological and health benefi ts and many are in the queue to be used in a variety of meat products. Selection of appropriate fi bre rich ingredients and their proper incorporation can improve health image of meat products.

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Characteristics of low-fat beefburgers as influenced by various types of wheat fibres

Cited by 89 publications

References 15 publications

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

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