文献类型：会议论文

英文题名：Effect of hemicellulose from rice bran on low fat meatballs chemical and functional properties

作者：Hu, Guohua[1,2];Yu, Wenjian[1]

机构：[1]E China Univ Sci & Technol, Dept Food Sci & Engn, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]Shanghai Collaborat Innovat Ctr Biomfg Technol, Shanghai 200237, Peoples R China

会议论文集：1st International Symposium on Phytochemicals in Medicine and Food (ISPMF)

会议日期：JUN 26-29, 2015

会议地点：Shanghai Normal Univ, Shanghai, PEOPLES R CHINA

主办单位：Shanghai Normal Univ

语种：英文

外文关键词：Rice bran; Hemicellulose; Dietary fibre; Functional; Meatball

摘要：The paper study the functional properties of hemicellulose B (RBHB) and rice bran insoluble dietary fibre (RBDF) to develop an acceptable low fat meat product enriched with high content fibre from defatted rice bran. Meatballs were produced with three different formulations including 2%, 4% and 6% RBHB or RBDF addition. The total trans fatty acids were lower and the ratio of total unsaturated fatty acids to total saturated fatty acids was higher in the samples with added RBHB than in the control meatballs. Meatballs containing RBHB had lower concentrations of total fat and total trans fatty acids than the control samples. Sensory evaluations revealed that meatballs with 2%, 4% and 6% RBHB were overall acceptable. This confirms that the RBHB preparation from defatted rice bran has great potential in food applications, especially in development of functional foods including functional meat products. (C) 2014 Elsevier Ltd. All rights reserved.