2021
DOI: 10.55230/mabjournal.v50i1.1505
|View full text |Cite
|
Sign up to set email alerts
|

SUBSTITUTION OF FAT WITH VARIOUS TYPES OF SQUASHES AND GOURDS FROM THE Cucurbitaceae FAMILY IN THE PRODUCTION OF LOW-FAT BUFFALO MEAT PATTIES

Abstract: This study aimed to produce buffalo patties formulated with different types of squashes and gourds as fat substitutes. Kabocha squash, butternut squash, chayote squash, snake gourd and bottle gourd from the Cucurbitaceae family were used as the fat substitutes and buffalo meat patties with animal fat were the control. All patties were analysed and statistically compared in terms of physical properties and sensory acceptance. Generally, the moisture content, water holding capacity, cooking yield significantly i… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1

Citation Types

0
1
0

Year Published

2022
2022
2024
2024

Publication Types

Select...
4

Relationship

1
3

Authors

Journals

citations
Cited by 4 publications
(1 citation statement)
references
References 33 publications
0
1
0
Order By: Relevance
“…The resulting batter was mixed again with the minced sardine fish reserved earlier (ratio of 3) for 7 min. The dough was processed into 1 cm thick fish patties (70 g) with a hamburger press (11426, Omcan Inc.) (Kahar et al, 2021). Processed patties were kept frozen and held at -18 °C overnight.…”
Section: Sardine Fish Patty Preparationmentioning
confidence: 99%
“…The resulting batter was mixed again with the minced sardine fish reserved earlier (ratio of 3) for 7 min. The dough was processed into 1 cm thick fish patties (70 g) with a hamburger press (11426, Omcan Inc.) (Kahar et al, 2021). Processed patties were kept frozen and held at -18 °C overnight.…”
Section: Sardine Fish Patty Preparationmentioning
confidence: 99%