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Preparation of novel product by using mixture of meat and date
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Abstract: Three beefkolta samples were prepared with replacement 15% from the meat by 15% ground whole date mixture, 15% fiber and epicarps mixture and 15% date spread, then these samples were evaluated. From the evaluation for the three samples, it was found that the frist and second samples were not favorite because of the presence of the epicarps, while the third sample was preferred , but with appearance of the sweet taste. Therefore, the preferred third sample was prepared with low various percentages of the date spread. Beef kofta samples containing date spread were prepared by addition of ( 2.5, 5, 7.5 and 10.0% date spread) and compared with the control sample (0.0 date spread) using sensory evaluation. From results, it was noticed that the addition of date spread improved the sensory, physical and chemical properties of beefkofta
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| Publication year |
2012
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| serial title |
Egyptian J. of Nutrition
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| Author(s) from ARC |
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| Publication Type |
Journal
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