Search results for "fat-replacer"

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Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

2020

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

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 acidFoods
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Use of Tiger Nut (

2019

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—100% beef fat; tiger nut 50% (TN50)—50% of beef fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after fat replacement. Moreover, the protein and fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced fat content”. Regarding color, an increased L* and b* value …

fatty acid profilefat-replacerphysicochemical characterizationdigestive oral and skin physiologyfungifood and beveragessense organssensory acceptanceArticleFoods (Basel, Switzerland)
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