The usage of rice bran flour and pea protein in pork patties and pork meatballs
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Abstract
Result found that the higher amount of extenders leading to higher the cooking yield, moisture retention and fat retention. Whereas, the diameter reduction and juiciness were decreased. The texture evaluation factors of all treatments were higher than the control treatment (p<0.05). For the color parameters, increased in pea protein caused the lightness, redness, yellowness, and protein content of the product to rise. The increase of rice bran flour caused fiber, ash, and carbohydrate to rise, but the lightness reduces. In addition, using rice bran flour and pea protein can reduce fat content. Sensory evaluation suggested that using rice bran flour and pea protein at 5% w/w in pork patties and pork meatballs had an overall acceptability similarly to the control. In conclusion, at 5% w/w or below each, rice bran flour and pea protein were suitable as extenders for pork patties and pork meatballs.
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