Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty

Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty

A total of 150 chicken patties containing different concentrations of potato dietary fiber (PDF) (0.0–4.0%) (30 for every treatment) with three replicates were used to access the influence of PDF on their quality, microstructure, and thermal stability. PDF improved the quality of chicken patty, incl...

Full description

Bibliographic Details
Main Authors:	Jia Feng, Baohua Kong, Fangda Sun, Xiufang Xia
Format:	Article
Language:	English
Published:	MDPI AG 2022-12-01
Series:	Foods
Subjects:	dimensional change water- and fat-binding properties moisture migration sensory properties
Online Access:	https://www.mdpi.com/2304-8158/11/24/3978

Similar Items

Effects of Salt Reduction and the Inclusion of Seaweed (<i>Kappaphycus alvarezii</i>) on the Physicochemical Properties of Chicken Patties
by: Wolyna Pindi, et al.
Published: (2023-04-01)

Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties
by: Akhilesh K. Verma, et al.
Published: (2015-02-01)

Effects of Flaxseed (Linum Usitatissimum) As Fat Mimetics on Physicochemical and Sensory Properties of Muffin
by: Nurul Ashikin Mohammad Zaki, et al.
Published: (2021-10-01)

Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties
by: Mirosława Karpińska-Tymoszczyk, et al.
Published: (2021-07-01)

Influence of antioxidant dietary fiber on dough properties and bread qualities: A review
by: Jingwen Xu, et al.
Published: (2021-05-01)

Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate
by: Lai Wei, et al.
Published: (2024-01-01)

Safflower seed supplementation in lamb feed: effects upon fatty acid profile and quality of meat patty formulations
by: MITALLY RAYANA C. DE OLIVEIRA, et al.
Published: (2021-02-01)

Production of Functional Ice Cream Using Camel Milk Fat Fractions
by: Alaa Abutaha, et al.
Published: (2023-06-01)

Sorption properties of selected dietary fibers
by: Aneta Ocieczek, et al.
Published: (2019-07-01)

The Effects of Acorn Flour on Some Quality Characteristics of Chicken Patties
by: Eylem Ezgi Fadıloğlu, et al.
Published: (2024-02-01)

Effect of Chinese Cooking Techniques on Comprehensive Quality of Chicken Breast
by: Jinhua JIN, et al.
Published: (2022-08-01)

Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze–Thaw Cycles
by: Nan Pan, et al.
Published: (2021-12-01)

Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder
by: Dilek Say, et al.
Published: (2020-01-01)

Effect of the modified silica on the conductivity and sensory properties of polyaniline nanocomposites
by: Yu. Yu. Horbenko, et al.
Published: (2019-04-01)

Development of low fat UF cheese technology
by: Jelena Miočinović, et al.
Published: (2011-03-01)

Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties
by: Mohammad Namir, et al.
Published: (2022-04-01)

Investigating fat reduction absorption and sensory properties for Kubeh during deep frying using carob as coating films
by: Malak Angor
Published: (2023-10-01)

Formulation of crispy chicken burger patty batter: Properties and storage qualities
by: Siti Hajar Othman, et al.
Published: (2022-06-01)

Effects of thermodynamic properties of rice and ambient conditions on moisture migration during storage at naturally ventilated warehouses
by: Neda Maftoon Azad, et al.
Published: (2023-07-01)

The Effect of Storage on Potentially Synbiotic Emulsion Spread Based on Milk Fat and Inulin
by: Kamil Toczek, et al.
Published: (2022-12-01)

Effect of Seaweed Dietary Fiber on Quality of Low-Fat and Low-Salt Chicken Frankfurters
by: WU Jiuyi, YAO Wenjing, CAO Chuan’ai, WANG Meijuan, KONG Baohua, LIU Qian
Published: (2023-01-01)

Properties and physiological effects of dietary fiber-enriched meat products: a review
by: Bidyut Prava Mishra, et al.
Published: (2023-11-01)

Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages
by: Yuxia Zhu, et al.
Published: (2021-04-01)

Recent advances on uses of protein and/or polysaccharide as fat replacers: Textural and tribological perspectives: A review
by: Imane Bourouis, et al.
Published: (2023-03-01)

Effect of Adding Potato Starch and Flour to the Qualitative Characteristics and Stailing of Sponge Cake
by: Seyyed Danial Mojarrabi, et al.
Published: (2018-10-01)

Effects of Cactus Fiber on the Excretion of Dietary Fat in Healthy Subjects: A Double Blind, Randomized, Placebo-Controlled, Crossover Clinical Investigation
by: Ralf Uebelhack, MD, PhD, et al.
Published: (2014-12-01)

Toward Testing for Multimodal Perception of Mating Signals
by: Wouter Halfwerk, et al.
Published: (2019-04-01)

Quality properties of various dietary fibers as isolated soy protein (ISP) replacements in pork emulsion systems
by: Sin-Young Park, et al.
Published: (2020-01-01)

Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment
by: Chunli Deng, et al.
Published: (2022-07-01)

Effect of chemical treatments on properties of injection molded Nypa fruticans fiber reinforced polypropylene composite
by: Afnan Hasan, et al.
Published: (2022-12-01)

The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts
by: Jaehyun Jeong, et al.
Published: (2023-09-01)

Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat
by: Violeta Razmaitė, et al.
Published: (2022-03-01)

The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage
by: Erhan Sulejmani, et al.
Published: (2020-01-01)

Effect of Flaxseed Gum-Linseed Oil Emulsion as a Fat Substitute on the Quality Characteristics of Emulsified Sausage
by: TANG Yueli, JIA Na, YANG Songtao, LIU Dengyong
Published: (2023-05-01)

Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria
by: Miočinović Jelena, et al.
Published: (2014-01-01)

Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement
by: Rasmi Janardhanan, et al.
Published: (2022-11-01)

Antioxidant Effect of Pumpkin Flower (<i>Cucurbita maxima</i>) in Chicken Patties
by: Eva María Santos, et al.
Published: (2022-07-01)

Drumstick (<i>Moringa oleifera</i>) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets
by: Pratap Madane, et al.
Published: (2019-08-01)

CARCASS COMPOSITION AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MEAT FROM BROILER CHICKENS OF DIFFERENT ORIGIN
by: Dariusz KOKOSZYNSKI, et al.
Published: (2013-06-01)

Microstructure and Mechanical Characterization of Rice Husks from the Tolima Region of Colombia
by: Oscar Araque, et al.
Published: (2024-01-01)