Abstract:The true retention values of nutrients, with particular reference to fatty acids of dietary importance, were investigated in burgers with none or half of the pork backfat replaced with soybean oil-healthier burgers (HB)-added with 0g/kg, 5g/kg, 10g/kg and 20g/kg of dry soybean sprouts (DSS) as additive. A multivariate analysis was applied in order to detect the main fatty acids to characterize the finished product. Cooking yield of samples increased with the amount DSS incorporated, meaning that this bulking a… Show more
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