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

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

Abstract The present study was aimed to evaluate the effects of wheat germ oil and wheat bran fiber as fat replacers on quality and stability of low‐fat beef patties. Total five treatments were prepared by employing wheat germ oil (WGO) and wheat bran fiber (WBF). WBF was used at fixed amount of 3%...

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Bibliographic Details
Main Authors: Anam Khalid, Muhammad Sohaib, Muhammad Tahir Nadeem, Farhan Saeed, Ali Imran, Muhammad Imran, Muhammad Inam Afzal, Sana Ramzan, Muhammad Nadeem, Faqir Muhammad Anjum, Muhammad Sajid Arshad
Format: Article
Language:English
Published: Wiley 2021-03-01
Series:Food Science & Nutrition
Subjects:
beef patties
wheat bran fiber and fat replacer
wheat germ oil
Online Access:https://doi.org/10.1002/fsn3.1988

Internet

https://doi.org/10.1002/fsn3.1988

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