Composition and physicochemical properties of Chevon patties containing oat bran
Chevon (goat) meat-based patties were formulated with oat bran (15-50% w/w) and evaluated for nutrient content and physicochemical properties. Moisture, fat, and protein decreased with increased oat bran. Patties containing oat bran had higher concentrations of unsaturated fatty acids and lower cholesterol. Additions of oat bran also reduced sodium and zinc. Soluble and insoluble fiber content of patties increased, while cooking loss and shear force of patties decreased with increased oat bran. Nutritional value of patties was enhanced with minimal composition and texture changes at 15 or 20% oat bran addition.
Publication Source (Journal or Book title)
Journal of Food Science
Dawkins, N., Phelps, O., McMillin, K., & Forrester, I. (1999). Composition and physicochemical properties of Chevon patties containing oat bran. Journal of Food Science, 64 (4), 597-600. https://doi.org/10.1111/j.1365-2621.1999.tb15092.x