Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers

Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers

The effect of partial lean pork-meat replacement by white <i>Phaseolus vulgaris</i> L. flour in hybrid burgers was studied. A multivariate regression model was used to test different bean flour levels (BF: 8–15 g/100 g) and water/bean flour ratios (W/BF: 1.2, 1.6, and 1.8 g/g). Process y...

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Bibliographic Details
Main Authors: Natalia Soledad Argel, Gabriel Lorenzo, Rubén Domínguez, Maria João Fraqueza, Juana Fernández-López, Maria Elena Sosa, Paulo Cesar Bastianello Campagnol, José Manuel Lorenzo, Silvina Cecilia Andrés
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Applied Sciences
Subjects:
hybrid burgers
pulse flour
functional ingredients
alternative proteins
Online Access:https://www.mdpi.com/2076-3417/12/15/7571

Internet

https://www.mdpi.com/2076-3417/12/15/7571

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