Novel potential of low calorie plant burger: Functional turkey meat formulation optimized by replacing quinoa, chia, soy, amaranth and peas as vegetable protein and their influence on texture and sensory traits.
This study explores the creation of a nutritionally and low-calorie turkey burger by integrating plant-based protein concentrates. Turkey burgers formulated with quinoa, chia, soybean, amaranth and pea proteins at inclusion levels of 0 and 30%. A Taguchi L8 orthogonal array employed to evaluate the...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2025-01-01
|
| Series: | PLoS ONE |
| Online Access: | https://doi.org/10.1371/journal.pone.0325622 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!