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Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf

Paper ID Volume ID Publish Year Pages File Format Full-Text
19703 43120 2014 5 PDF Available
Title
Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf
Abstract

Meatloaves were produced using whole cowpea flour (WCPF) instead of Ground Beef (GB) (w/w) by 0%, 5%, 10%, 15% and 20% levels of incorporation. Moisture content increased significantly (p<0.05) with increasing use of WCPF while pH and protein were not significantly influenced (p>0.05). Cooking loss (%) reduced significantly (p<0.05) and sensory evaluation of meatloaves revealed very high scores for the overall acceptability of meatloaves containing up to 15% WCPF. In fact, most of the sensory attributes evaluated by the consumer panelists were liked very much up to 10% usage of WCPF in place of GB and the costs of producing meatloaf reduced appreciably with increased usage of WCPF. It was concluded that GB could be replaced with 10% WCPF in meatloaf formulations in order to save 27% of the cost of production without any adverse effects on sensory and physico-chemical properties.

Keywords
Whole cowpea flour; Meatloaf; Price levels; Sensory attributes; Physico-chemical properties
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Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 5, March 2014, Pages 42–46
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us