Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs.

@article{Huang2005EffectsOR,
  title={Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs.},
  author={S C Huang and Cheng Ying Shiau and Te Liu and Chia Lin Chu and Deng F Hwang},
  journal={Meat science},
  year={2005},
  volume={70 4},
  pages={613-9}
}
Four kinds of bran, which are milled from important rice cultivators in Taiwan, have high contents of dietary fiber, fat and protein. The use of rice bran in Kung-wan, an emulsified pork meatball, was investigated. It was found that protein and fat contents, and white index of meatballs decreased as the amount of bran increased. A texture profile analysis (TPA) also indicated the hardness, gumminess and chewiness of the Kung-wan decreased. The sensory scores of taste, texture and overall… CONTINUE READING

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