Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered: 50% (T1) and 100% (T2). The nutritional composition, cooking yield, textural properties, color characteristics and consu...

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Bibliographic Details
Main Authors: Carmine Summo, Davide de Angelis, Graziana Difonzo, Francesco Caponio, Antonella Pasqualone
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Foods
Subjects:
beef burgers
soluble fiber
TPA
consumer evaluation
fatty acid composition
Online Access:https://www.mdpi.com/2304-8158/9/8/1057

Internet

https://www.mdpi.com/2304-8158/9/8/1057

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