1 results match your criteria: "Engineering Faculty Ege University Bornova Izmir Turkey.[Affiliation]"
Food Sci Nutr
October 2024
Food Engineering Department, Engineering Faculty Ege University Bornova Izmir Turkey.
This study evaluated chia flour, egg white powder, and peanut oil gelled emulsion (GE) as a fat replacer in beef patties. Four formulations were prepared, replacing beef fat with different levels of gelled emulsion: 0% (C), 50% (G50), 75% (G75), and 100% (G100). The beef patties with GE showed improved nutritional properties, technological parameters, and cooking characteristics.
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