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    RISS 인기검색어

      Characteristics and composition of emulsion‐based functional low‐fat chicken meat balls fortified with dietary fiber sources

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      https://www.riss.kr/link?id=O113221093

      • 저자
      • 발행기관
      • 학술지명
      • 권호사항
      • 발행연도

        2020년

      • 작성언어

        -

      • Print ISSN

        0145-8876

      • Online ISSN

        1745-4530

      • 등재정보

        SCIE;SCOPUS

      • 자료형태

        학술저널

      • 수록면

        n/a-n/a   [※수록면이 p5 이하이면, Review, Columns, Editor's Note, Abstract 등일 경우가 있습니다.]

      • 소장기관
      • 구독기관
        • 전북대학교 중앙도서관  
        • 성균관대학교 중앙학술정보관  
        • 부산대학교 중앙도서관  
        • 전남대학교 중앙도서관  
        • 제주대학교 중앙도서관  
        • 중앙대학교 서울캠퍼스 중앙도서관  
        • 인천대학교 학산도서관  
        • 숙명여자대학교 중앙도서관  
        • 서강대학교 로욜라중앙도서관  
        • 계명대학교 동산도서관  
        • 충남대학교 중앙도서관  
        • 한양대학교 백남학술정보관  
        • 이화여자대학교 중앙도서관  
        • 고려대학교 도서관  
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      다국어 초록 (Multilingual Abstract)

      This study was conducted with the objective of fortifying emulsion‐based low‐fat chicken meat balls with dietary fiber sources and studying their characteristics and composition. Three experiments were conducted in which chicken meat balls were pe...

      This study was conducted with the objective of fortifying emulsion‐based low‐fat chicken meat balls with dietary fiber sources and studying their characteristics and composition. Three experiments were conducted in which chicken meat balls were performed with the addition of pearl millet flour (PMF) and wheat flour (WF) combination in Experiment 1, with grape pomace powder (GPP) and pomegranate pomace powder (PPP) combination in Experiment 2, and with carrot pomace powder (CPP) and beetroot pomace powder (BPP) combination in Experiment 3 along with a control in each experiment and assessed for physicochemical and sensory characteristics. One best treatment from each experiment was selected based on the physicochemical and sensory characteristics, and the proximate composition of those treatments was assessed. Ether extract level was significantly (p ≤ .01) lower in the CPP–BPP treatment. Total ash was significantly (p ≤ .01) higher in the PMF–WF treatment. Insoluble fiber level was significantly (p ≤ .01) higher in GPP–PPP and CPP–BPP treatments. Inclusion of the fruit and vegetable sources had improved the fiber level, and inclusion of millets had enhanced the total ash content of the chicken meat balls.
      Meat is protein‐rich food with high biological value containing various vitamins, minerals, and polyunsaturated fatty acids. Since meat is devoid of dietary fiber, which is considered as its major disadvantage, adding dietary fiber sources to meat products would enhance the nutritional value of meat. At present, chicken meat is mostly preferred by the consumers due to its leanness and low cost, and hence developing a functional chicken meat product would be an apt choice. Utilization of the common sources that are used in the regular cuisine/diet would satisfy the consumers to accept the product without any hesitation. In this study, common food ingredients such as pearl millet, wheat, grape, pomegranate, carrot, and beetroot had been used as functional components to fortify the chicken meat balls.

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