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| CAKMAK,HULYA; ALTINEL,BURAK; KUMCUOGLU,SEHER; KISLA,DUYGU; TAVMAN,SEBNEM. |
| ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Baguette; Chicken meat; Quality; Snack; Storage. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000602387 |
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