VTechWorks staff will be away for the Memorial Day holiday on Monday, May 27, and will not be replying to requests at that time. Thank you for your patience.

Show simple item record

dc.contributor.authorKatzir, Irenaen_US
dc.date.accessioned2014-03-14T21:41:09Z
dc.date.available2014-03-14T21:41:09Z
dc.date.issued1989-08-03en_US
dc.identifier.otheretd-07242012-040130en_US
dc.identifier.urihttp://hdl.handle.net/10919/43898
dc.description.abstract

Recently, there has been an increased interest in manufacturing high fiber Foods. Beef patties containing 1% Lupran (sweet lupin bran flour), 2% barley and 3% of both fibers (1% Lu + 2% Ba) and a control all-beef pattie were manufactured and comparatively evaluated by visual and sensory panels. Hypocholesterolemic effects were tested by in vivo studies. Rats were fed diets containing meat or meat-blends as the sole source of protein, fat, fiber and cholesterol. All the diets were isocaloric. At the point of purchase, the meat blends were different (P < 0.05) from the in their apparent amount exudate, fat to lean ratio and integrity. Less significant was the difference in color, both visual and objective, with the beef-barley blend tending to be darker and the beef-lupran product tending to be brighter within 14 days oF storage. The sensory panel scored meat-blends as significantly less beefy, more beany and grainy (P> 0.05). The grainy flavor of barley was especially detectable. Mouthfeel was not significantly altered (P> 0.05) but there was a tendency for the panel to score the barley blend as dryer and tougher than the control. However, these results were not confirmed by objective measurements. Cooking losses and quantity of measured exudate For meat blends were similar to the control. Neither lupran nor barley had a significant antioxidative effect. The meat blend with 3% fiber lowered the LDL fraction in rats relative to that of rats on control diets. However, the amount of added fiber was too low to significantly affect serum or liver cholesterol.

en_US
dc.format.mediumBTDen_US
dc.publisherVirginia Techen_US
dc.relation.haspartLD5655.V855_1989.K375.pdfen_US
dc.subjectBeefen_US
dc.subject.lccLD5655.V855 1989.K375en_US
dc.titleSensory and dietary quality of fiber-beef blendsen_US
dc.typeThesisen_US
dc.contributor.departmentFood Science and Technologyen_US
dc.description.degreeMaster of Scienceen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineFood Science and Technologyen_US
dc.contributor.committeechairGraham, Paul P.en_US
dc.contributor.committeememberPalmer, James K.en_US
dc.contributor.committeememberKelly, Robert F.en_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-07242012-040130/en_US
dc.date.sdate2012-07-24en_US
dc.date.rdate2012-07-24
dc.date.adate2012-07-24en_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record