Influence of chickpeas flour incorporation on the physicochemical and sensory properties of meat paste preparations
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2024-03-28 14:46
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GUTIUM, Olga. Influence of chickpeas flour incorporation on the physicochemical and sensory properties of meat paste preparations. In: Modern Technologies in the Food Industry, Ed. 2, 16-18 octombrie 2014, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2014, pp. 190-195.
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Modern Technologies in the Food Industry 2014
Conferința "Modern Technologies in the Food Industry"
2, Chişinău, Moldova, 16-18 octombrie 2014

Influence of chickpeas flour incorporation on the physicochemical and sensory properties of meat paste preparations


Pag. 190-195

Gutium Olga
 
Technical University of Moldova
 
Disponibil în IBN: 31 martie 2020


Rezumat

It was found that the degree of water and fat retention increases with the rate of incorporation of chickpea flour. Mass losses during cooking cutlets with added chickpea flour are 20-27% and are smaller than those of the control sample (28-34%). The flour incorporation increase cohesion, hardness and elasticity of cutlets and did not significantly affect the cutlets consistency and chewability. Comparative analysis of the results shows that cutlets with added chickpea flour (10.7%) did not differ significantly from the control sample.

Cuvinte-cheie
chickpea flour, water retention, fat retention, sensory parameters.