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Optimisation of vitamin E-enriched palm fat, oat and xanthan gum in a gluten-based nugget formulation

The objective of this study was to optimise the incorporation of the vitamin E-enriched palm fat, oat and xanthan gum in gluten-based vegetarian nugget formulation. The effects of these ingredients on the texture, oil, and vitamin E content of the fried nugget formulations were analysed. The formula...

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Bibliographic Details
Main Authors: Noor Lida Habi Mat Dian, Farah Ashikin Mohd Burda, Wan Rosnani Awg Isa, Karimah Ahmad, Rafidah Abd Hamid, Sivaruby Kanagaratnam, Salmi Yati Shamsudin, Miskandar Mat Sahri
Format: Journal Contribution
Language:English
Published: 2020
Subjects:
Vitamin e
Fats
Oats
Gluten
Meat
Meat products
Mixing
Extraction
Statistical analysis
Experimental design
Regression analysis
Oil content
Xanthan gum
Texture
Viscosity
Firmness
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/17165
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http://agris.upm.edu.my:8080/dspace/handle/0/17165

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