Using -Glucan Gel as a Lard Substitute for Moo Yor
Abstract
The objective of this research was to study the use of ß–glucan as a lard substitute for Moo yor. ß-glucan gel prepared at concentration of 20% w/w was used for lard substitution in Moo yor production at different levels (0, 15, 30 and 45%). The results showed that ß–glucan gel level had no effect on color, cohesiveness, protein, ash and sensory characteristics of Moo yor product (p≥0.05). Hardness, fat content and carbohydrate content tend to decrease with increasing ß–glucan gel content whereas moisture and fiber increased. The energy of Moo yor made using ß–glucan gel at 45% by weight was reduced by 50.16% when compared with control Moo yor. Keywords: ß-glucan gel, substitution, lard, Moo yorReferences
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species sausage with pork back fat replaced by pineapple dietary fibers and water. LWT-Food Science and Technology, 74, 92-98.
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ucm428925.pdf
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oat bran muffins by freeze-thaw treatment attenuates its hypoglycemic effect. Cereal Chemistry, 84,
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Lee, S., Inglett, G.E., Palquist, D., & Warner, K. (2009). Flavor and texture attributes of foods containing ß-glucan-
rich hydrocolloids from oats. Lwt-Food Science and Technology, 42, 350-357.
Morin, L.A., Temelli, F., & McMullen, L. (2002). Physical and sensory characteristics of reduce-fat breakfast
sausages formulated with barley ß-glucan. Journal of Food Science, 67, 2391-2396.
Pinero, M.P., Parra, K., Huerta-Leidenz, N., Arenas de Moreno, L., Ferrer, M., Araujo, S., & Barboza, Y. (2008).
Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Science, 80, 675-680.
Tamime, A., Kalab, M., Muir, D., & Barrantes, E. (1995). The microstructure of set-style, natural yogurt made by
substituting microparticulate whey protein for milk fat. International Journal of Dairy Technology, 48,
107-111.
Tohamy, A.A., El-Gohr, A.A., El-Nahas, S.M., & Noshy, M.M. (2003). ß-Glucan inhibits the genotoxicity of
cyclophosphamide, adramycin, and cisplatin. Mutant Research, 541, 45-53.
Tosh, S.M., Brummer, Y., Wolever, T.M., & Wood, P.J. (2008). Glycemic response to oat bran muffins treated to
vary molecular weight of ß-glucan. Cereal Chemistry, 85, 211-217.
Yilmaz, I. (2005). Physicochemical and sensory characteristics of low fat meatballs with added wheat bran.
Journal of Food Engineering, 69, 369-373.
Gaithersburg, MD: Association of Official Analytical Chemists.
Braaten, J., Wood, P., Scott, F., Wolynetz, M., Lowe, M., & Bradley-White, P. (1994). Oat beta-glucan reduces
blood cholesterol concentration in hypercholesterolemic subjects. European Journal of Clinical Nutrition,
48, 465-474.
Burkus, Z., & Temelli, F. (2000). Stabilization of emulsions and foams using barley ß-glucan. Food Research
International, 33, 27-33.
Chanfai, M. (2014). The health behavior of obesity of student health education, Faculty of Education, Kasetsart
university bangkhen. Special Problem (in Thai).
Clair Henning, S.St., Tshalibe, P., & Hoffman, L.C. (2016). Physico-chemical properties of reduced-fat beef
species sausage with pork back fat replaced by pineapple dietary fibers and water. LWT-Food Science and Technology, 74, 92-98.
Department of Livestock Development (2007). Training documentation: Meat Processing Plant, Chiang Mai.
(In Thai).
FDA. (2014). GRAS determination of oat beta-glucan for use in food. Retrieved November 23, 2016, from
https://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/
ucm428925.pdf
Guven, M., Yasar, K., Karaca, O., & Hayaloglu, A. (2005). The effect of inulin as a fat replacer on the quality of set-
type low-fat yogurt manufacture. International Journal of Dairy Technology, 58, 180-184.
Lan-Pidhainy, X., Brummer, Y., Tosh, S.M., Wolever, T.M., & Wood, P.J. (2007). Reducing beta-glucan solubility in
oat bran muffins by freeze-thaw treatment attenuates its hypoglycemic effect. Cereal Chemistry, 84,
512-517.
Lazaridou, A., Biliaderis, C.G., & Izydorczyk, M.S. (2006). Cereal ß-glucans. In C.G. Biliaderis & M.S. Izydorczyk
(Eds.), Functional food carbohydrates (pp. 1-71). Baca Raton: CRC Press.
Lee, S., Inglett, G.E., Palquist, D., & Warner, K. (2009). Flavor and texture attributes of foods containing ß-glucan-
rich hydrocolloids from oats. Lwt-Food Science and Technology, 42, 350-357.
Morin, L.A., Temelli, F., & McMullen, L. (2002). Physical and sensory characteristics of reduce-fat breakfast
sausages formulated with barley ß-glucan. Journal of Food Science, 67, 2391-2396.
Pinero, M.P., Parra, K., Huerta-Leidenz, N., Arenas de Moreno, L., Ferrer, M., Araujo, S., & Barboza, Y. (2008).
Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Science, 80, 675-680.
Tamime, A., Kalab, M., Muir, D., & Barrantes, E. (1995). The microstructure of set-style, natural yogurt made by
substituting microparticulate whey protein for milk fat. International Journal of Dairy Technology, 48,
107-111.
Tohamy, A.A., El-Gohr, A.A., El-Nahas, S.M., & Noshy, M.M. (2003). ß-Glucan inhibits the genotoxicity of
cyclophosphamide, adramycin, and cisplatin. Mutant Research, 541, 45-53.
Tosh, S.M., Brummer, Y., Wolever, T.M., & Wood, P.J. (2008). Glycemic response to oat bran muffins treated to
vary molecular weight of ß-glucan. Cereal Chemistry, 85, 211-217.
Yilmaz, I. (2005). Physicochemical and sensory characteristics of low fat meatballs with added wheat bran.
Journal of Food Engineering, 69, 369-373.
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Published
2017-03-29
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