Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 10 Issue 3
- /
- Pages.254-259
- /
- 1994
- /
- 2287-1780(pISSN)
- /
- 2287-1772(eISSN)
Effects of Oatrim on the Quality of Meat Products
일부재료(Oatrim)대체가 육류제품의 품질에 미치는 영향
- Jeon, Yoo-Shin (Department of Food and Nutrition, Yonsei University) ;
- Sohn, Kyung-Hee (Department of Food and Nutrition, Yonsei University)
- Published : 1994.08.01
Abstract
Meat provides high quality proteins, lipids, minerals and vitamins. The meat protein is especially high in essential amino acids that are crucial for human health, growth & development and for the formation of enzymes, hormones and antibodies. Relatively cheap and nutritionally sound vegetable proteins that are similar to animal proteins are being developed to replace the animal proteins in texture, nutrition and food characteristics. In this study a nutritionally sound meat lipid replacing food Oatrim that has been produced by converting oat starch into maltodextrin by
Keywords