Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

Effect of citric acid concentration and hydrolysis time on physicochemical properties of sweet potato starches

“…No significant change in the springiness was noticed due to hydrolysis time. Adhesiveness is the ability of the gel sample to become sticky [44]. It is a surface characteristic which depends on a combined effect of adhesive and cohesive forces, viscosity, and viscoelasticity of the sample [45].…”

Functionality and Application of Dietary Fiber in Meat Products

“…Wheat bran, known as the best source of insoluble dietary fiber, was used as a fat substitute in the production of meatballs and beef patties (Saricoban et al, 2009;Yilmaz, 2005). Chicken meatballs prepared with wheat bran at 5, 10 and 15% levels increased cooking yield and firmness as well as insoluble fiber content ( Talukder Fiber from legumes Legumes are important diet constituents, providing proteins and dietary fiber.…”

Wheat fiber colored with a safflower (Carthamus tinctorius L.) red pigment as a natural colorant and antioxidant in cooked sausages

“…In processed meat products, rice bran (Choi et al, 2010), rye bran (Petersson, Godard, Eliasson, & Tornberg, 2014), and wheat bran (Jim enez Comenero, Ayo, & Carballo, 2005;Mansour & Khalil, 1997) have been utilized as a fiber-rich non-meat ingredient. Particularly, wheat fiber, which contains rich amounts of cellulose (approximately 75%), has been considered as an excellent extender, fat replacer, texture modifier, and salt replacer in several processed meat products (Jim enez Comenero et al, 2005;Mansour & Khalil, 1997;Sarıçoban, Yılmaz, & Karakaya, 2009;Yılmaz, 2005). Despite such advantages, however, there have been no reports on the notable effect of dietary fiber from wheat bran and flour on color characteristics of meat products.…”