Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty

Feng, Jin; Kong, Baohua; Sun, Fangda; Xia, Xiufang

doi:10.3390/foods11243978

Cited by 6 publications

(2 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“… Binding and structural support, depending on the type of DF source, can hold meat pieces together in processed products like burgers, sausages, and meatballs. Improving the structure of processed meat can enhance textural properties like cohesiveness [ 67 ], reduce cooking losses [ 67 , 68 ], and improve the overall stability [ 69 ] and yield of processed meats over time and their mouthfeel [ 6 ]. Fat replacement: fats contribute to the texture and mouthfeel of meat, and fibers can mimic some of these properties.…”

Section: Effect Of Dietary Fibers On the Texture Of Hybrid And Proces...mentioning

confidence: 99%

Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives

Marczak,

Mendes

2024

Foods

View full text Add to dashboard Cite

The search for alternative sources of plant-based ingredients to improve the textural and sensory properties of plant-based meat alternatives (PMAs) is a growing trend, with the potential to enhance the sustainability of global food systems. While much focus has been placed on plant-based proteins, it is known today that dietary fibers (DFs) can also play a key role in the textural and other physicochemical properties of traditional processed meat products and PMAs. This review examined the latest scientific literature regarding the advantages of using DF in food. It showcases the latest applications of DF in processed meats, PMAs, and the effects of DF on the functional properties of food products, thereby aiming to increase DF applications to create improved, healthier, and more sustainable meat and PMA foods. The predominant effects of DF on PMAs and processed meats notably include enhanced gel strength, emulsion stability, improved water-holding capacity, and the formation of a uniform, porous microstructure. DF also commonly enhances textural properties like hardness, chewiness, springiness, and cohesiveness. While the impact of DF on processed meats mirrors that of PMAs, selecting the right DF source for specific applications requires considering factors such as chemical structure, solubility, size, concentration, processing conditions, and interactions with other components to achieve the desired outcomes.

show abstract

Section: Effect Of Dietary Fibers On the Texture Of Hybrid And Proces...mentioning

confidence: 99%

Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives

Marczak,

Mendes

2024

Foods

View full text Add to dashboard Cite

show abstract

“…Amylose, due to its linear structure, forms fewer hydrogen bonds with adjacent molecules (amylose and amylopectin) compared to the highly branched amylopectin. This weaker interaction leads to reduced hydration capacity and contributes to partial starch shrinkage 37,38 . Additionally, protein, dietary fiber, and PC interactions can also contribute to hardening 36 .…”

Section: Tortilla Qualitymentioning

confidence: 99%

Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder

Mercado-Mercado,

Núñez-Gastélum,

Cancino Herrera

et al. 2024

Nor. Afr. J. Food Nutr. Res.

View full text Add to dashboard Cite

Background: Hibiscus (Hibiscus sabdariffa L.) is a flowering plant gaining interest for its potential health benefits due to its high content of phenolic compounds and antioxidant properties. These properties have been linked to various health improvements, including reduced risk of chronic diseases. Aims: The aim was to assess the sensory, microbiological, physical, and antioxidant properties of corn and wheat tortillas formulated with varying HDC concentrations. Material and Methods: Five formulations were prepared, incorporating HDC (5%, 20%, 50%, and 70%) into the corn and wheat flour blends. The formulation with the most favorable sensory profile was further evaluated for: microbiological analysis, tortilla quality properties (diameter, weight, yield, puffing degree, rollability, and moisture content), total soluble phenolic content (TSPCC), total flavonoid content (TFC), and antioxidant capacity (DPPH• and ABTS+• methods). Results: Sensory evaluation revealed that the corn and wheat tortillas with 20% HDC achieved the highest overall acceptability in terms of mouthfeel, color, and flavor attributes. The addition of HDC significantly reduced microbial growth compared to the control tortillas. All formulations displayed significant variations in quality properties. Tortillas containing HDC demonstrated significantly higher levels of TSPCC, TFC, and antioxidant capacity. Conclusion: The incorporation of 20% HDC flour presents a promising approach to developing functional tortillas with enhanced health benefits. These tortillas exhibit desirable sensory characteristics, improved microbiological safety, and increased antioxidant potential, potentially impacting the food industry and consumer health. Keywords: Tortilla, roselle decoction calyxes, phenolic compounds, corn, wheat, antioxidant capacity.

show abstract

Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan

et al. 2023

View full text Add to dashboard Cite

Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty

Cited by 6 publications

References 44 publications

Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives

Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives

Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder

Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan

Contact Info

Product

Resources

About