Premium
Functional Characteristics of Wiener‐Type Products Substituted with Native and Acid‐Hydrolyzed Oat Protein Isolates
Author(s) -
MA C.Y,
CAMPBELL C.,
KHANZADA G.,
MODLER H.W.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb05132.x
Subject(s) - hydrolysis , chemistry , food science , vegetable proteins , legume , significant difference , biochemistry , biology , botany , mathematics , statistics
Wiener‐type products containing 5, 10 and 20% oat protein isolates (OPI), acid‐hydrolyzed OPI or legume proteins were prepared and compared to an all‐meat control. Cook yields progressively decreased with increases in the level of substitution, but there was no significant difference (p < 0.05) among samples containing the same amount of vegetable proteins. Wiener‐type products containing acid‐hydrolyzed OPI had significantly higher firmness and cohesiveness than those substituted with other vegetable proteins.