6533b82dfe1ef96bd12914f8
RESEARCH PRODUCT
Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers
Francisco J. BarbaMirian PateiroJosé M. LorenzoRubén DomínguezFrancisco Allan Leandro De CarvalhoJulliane Carvalho BarrosMarco Antonio TrindadePaulo E.s. Munekatasubject
NutHealth (social science)Saturated fatANÁLISE SENSORIAL DE ALIMENTOSPlant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)Microbiologyfatty acid profilechemistry.chemical_compoundfat-replacer0404 agricultural biotechnologyCyperusphysicochemical characterizationlcsh:TP1-1185Food sciencesensory acceptancechemistry.chemical_classificationAnimal fatbiologyTigerdigestive oral and skin physiologyfungi0402 animal and dairy sciencefood and beverages04 agricultural and veterinary sciencesbiology.organism_classification040401 food science040201 dairy & animal scienceOleic acidchemistryChewinesssense organsFood SciencePolyunsaturated fatty aciddescription
The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control&mdash
year | journal | country | edition | language |
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2020-01-03 | Foods |