ArticleFoods (Basel, Switzerland)2020
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
10 citing papers in PubMed.
- Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives.Foods (Basel, Switzerland) · 2024Review
- The mitochondrial genome of the diploid oat Avena longiglumis.BMC plant biology · 2023Article
- Modulation of Postprandial Plasma Concentrations of Digestive Hormones and Gut Microbiota by Foods Containing Oat ß-Glucans in Healthy Volunteers.Foods (Basel, Switzerland) · 2023Article
- Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel.Journal of the science of food and agriculture · 2022Article
- Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions.Molecules (Basel, Switzerland) · 2022Article
- New Strategies for Innovative and Enhanced Meat and Meat Products.Foods (Basel, Switzerland) · 2022Article
- Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages.Foods (Basel, Switzerland) · 2022Article
- Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology.Foods (Basel, Switzerland) · 2021Article
- Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving theFoods (Basel, Switzerland) · 2021Review
- Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered: 50% (T1) and 100% (T2). The nutritional composition, cooking yield, textural properties, color characteristics and consumer preference were evaluated, in comparison with a burger without fat replacer (CTRL). After cooking, T2 burger showed a significant increase in the cooking yield and a very low lipid content (3.48 g 100 g
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Registered trials
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