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- Barbut, S.; Wood, J.; Marangoni, A.G.
- Journal of food science 2016 v.81 no.9 pp. C2183
- sensation, etc ; beef; canola oil; cellulose; hardness; hot dogs; juiciness; mechanical properties; sensory evaluation; shear stress; tallow; texture; vegetable oil; Show all 13 Subjects
- ... Different organogel formulations used as beef fat (BF) replacement (0%, 20%, 40%, 60%, and 80%) were utilized to optimize the mechanical properties of frankfurters. Organogels, made of canola oil (CO), included different concentrations of ethyl cellulose (EC) and sorbitan monostearate (SMS). They consisted of: 8% EC + 1.5% SMS referred to as organogel‐I (OG‐I), 8% EC + 3.0% SMS (OG‐II), and 10% EC ...
- Cho, Sungeun; Yoon, Suk Hoo; Min, Jieun; Lee, Suji; Tokar, Tonya; Lee, Sun‐Ok; Seo, Han‐Seok
- Journal of food science 2016 v.81 no.1 pp. S199
- sensation, etc ; brown rice; celiac disease; chewiness; consumer acceptance; gluten-free diet; males; rice cakes; rice flour; sensory evaluation; sugars; sweetness; texture; United States; Show all 14 Subjects
- ... Because the Korean rice cake, Seolgitteok, is mainly prepared with rice flour containing no gluten‐protein associated with celiac disease, it can be considered for inclusion in a gluten‐free diet. However, Western consumers may be unlikely to enjoy the plain flavor and chewy texture of Seolgitteok. This study aimed to determine both sensory and nonsensory factors that might affect U.S. consumers’ ...