Abstract:Many types of plant-based materials have been investigated as fat replacers or meat extenders in beef patties and meatballs, including cereal and pulse flours as well as isolated plant proteins. Previously, excess steam jet cooking and drum drying of pulse flours were shown to impart potentially useful properties as food ingredients. In this study, pinto bean flour was jet-cooked and drum-dried (JC-DD) and compared with raw pinto bean flour when added to ground beef patties. The finely milled flours were mixed… Show more
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