Physico chemical, microstructural and sensory characteristics of low-fat meat emulsion containing aloe gel as potential fat replacer

2015 ◽  
Vol 51 (2) ◽  
pp. 309-316 ◽  
Author(s):  
Yogesh Kumar ◽  
Narsaiah Kairam ◽  
Tanbir Ahmad ◽  
Deep N. Yadav
Keyword(s):  
Sensory Characteristics ◽  
Low Fat ◽  
Fat Replacer ◽  
Meat Emulsion ◽  
Physico Chemical ◽  
Aloe Gel

scholarly journals Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer

2010 ◽  
Vol 48 (4) ◽  
pp. 498-501 ◽  
Author(s):  
S. Siva Kumar ◽  
S. Balasubramanian ◽  
A. K. Biswas ◽  
M. K. Chatli ◽  
S. K. Devatkal ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Sensory Characteristics ◽  
Low Fat ◽  
Fat Replacer ◽  
Physico Chemical

scholarly journals The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger

2015 ◽  
Vol 35 (3) ◽  
pp. 370-381 ◽  
Author(s):  
Eda Demirok Soncu ◽  
Nuray Kolsarici ◽  
Neslihan Cicek ◽  
Gorsen Salman Ozturk ◽  
Ilker T. Akoglu ◽  
...  
Keyword(s):  
Low Fat ◽  
Comparative Effect ◽  
Fat Replacer ◽  
Organoleptic Quality ◽  
Physico Chemical

scholarly journals Technology for Manufacture of Dietetic Functional Basundi

2020 ◽  
pp. 13-20
Author(s):  
A. J. Gokhale ◽  
A. M. Patel ◽  
J. M. Mallik ◽  
H. G. Patel
Keyword(s):  
Sensory Attributes ◽  
Significant Rise ◽  
The Body ◽  
Low Fat ◽  
Fat Replacer ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Chemical Attributes ◽  
Intense Sweetener

Dietetic functional Basundi was manufactured by employing low fat milk (1.5 per cent) with WPC and blend of stabilizer as fat replacer; Sucrose was replaced with intense sweetener sucralose and the bulk of sucrose was replaced with different combination of blend of polydextrose, maltodextrin and sorbitol as bulking ingredients. Replacement of sucrose with intense sweetener and combination of bulking ingredients did not affect compositional and physico-chemical attributes however a non-significant rise in 5’HMF content was observed with increase in ploydextrose content in the bulking ingredients’ blend. Viscosity followed the similar trend that was noted for 5’HMF. In sensory attributes body and texture and flavour score had significant impact of replacement of sucrose. Polydextrose in the blend when increased to more than 9.0 percent, it increased the body and texture and flavour score significantly, however such increase was non-significant for body and texture score, while flavour score decreased non-significantly. Overall acceptability score followed the similar trend observed for body and texture score. Polydextrose: Maltodextrin: Sorbitol in the proportion of 12:01:03 was considered best because of creamier body with polydextrose and sorbitol being more laxative at increased proportions. 

scholarly journals Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

2021 ◽  
Author(s):  
Anam Khalid ◽  
Muhammad Sohaib ◽  
Muhammad Tahir Nadeem ◽  
Farhan Saeed ◽  
Ali Imran ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Wheat Germ ◽  
Wheat Germ Oil ◽  
Low Fat ◽  
Fat Replacer ◽  
Beef Patties
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