کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7591381 1492105 2015 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of hemicellulose from rice bran on low fat meatballs chemical and functional properties
ترجمه فارسی عنوان
اثر همی سلولز از سبوس برنج بر خواص شیمیایی و عملکردی کمربندهای چربی کم
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The paper study the functional properties of hemicellulose B (RBHB) and rice bran insoluble dietary fibre (RBDF) to develop an acceptable low fat meat product enriched with high content fibre from defatted rice bran. Meatballs were produced with three different formulations including 2%, 4% and 6% RBHB or RBDF addition. The total trans fatty acids were lower and the ratio of total unsaturated fatty acids to total saturated fatty acids was higher in the samples with added RBHB than in the control meatballs. Meatballs containing RBHB had lower concentrations of total fat and total trans fatty acids than the control samples. Sensory evaluations revealed that meatballs with 2%, 4% and 6% RBHB were overall acceptable. This confirms that the RBHB preparation from defatted rice bran has great potential in food applications, especially in development of functional foods including functional meat products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 186, 1 November 2015, Pages 239-243
نویسندگان
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