Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil

Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil

This research was undertaken to investigate the cooking properties, lipid oxidation, fatty acid profile, texture, and rheological behavior of fat-reduced frankfurter containing whole banana flour (WBF), pulp banana flour (BPF), and peel banana flour (BSF) obtained from unripe fruit and pre-emulsifie...

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Bibliographic Details
Main Authors: Jailson Pereira, Sarfaraz Ahmed Brohi, Sathuvan Malairaj, Wangang Zhang, Guang-Hong Zhou
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
Subjects:
unripe banana by-products
fat-reduced frankfurter
sunflower oil
lipid oxidation
ingredients
fatty acids
rheology
sensory
Online Access:http://dx.doi.org/10.1080/10942912.2020.1733014

Internet

http://dx.doi.org/10.1080/10942912.2020.1733014

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