EFFECTS OF BRAN ON SENSORY, STORAGE, AND COMPOSITIONAL PROPERTIES OF LOW FAT BEEF SLOPPY‐JOES 1
1993; Wiley; Volume: 4; Issue: 1 Linguagem: Inglês
10.1111/j.1745-4573.1993.tb00492.x
ISSN1745-4573
AutoresTHOMAS R. VOSEN, Robert W. Rogers, James D. Halloran, James M. Martin, T. W. Armstrong,
Tópico(s)Bee Products Chemical Analysis
ResumoABSTRACT Different sources of bran were used as replacements for fat in beef sloppy‐joe products. Five low fat (approximately 2.5%) products were formulated to include 5% or 10% wheat bran, 5% or 10% barley bran and a control. Also, a high fat control (12.61%) was produced. These products were evaluated at 0, 5, and 10 weeks of freezer storage. In general, the fiber added products were found to be inferior (P < 0.05) in flavor, juiciness, mouth feel and overall acceptability when compared to the high and low fat control products. TBA values displayed fluctuations (P < 0.05) over the storage times evaluated, but among treatments and over storage times values were very low.
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