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Fatty Acid Profile of Oat-Enriched Turkey Meatballs by PRABHAT KUMAR CHAUHAN is a document available to read on EtoBox.

What is Fatty Acid Profile of Oat-Enriched Turkey Meatballs about?

This study analyzed the fatty acid profiles of turkey meatballs with fat replaced by oat fiber. Meatballs were prepared with 0% (control), 4%, 7%, and 10% oat fiber. Fatty acid analysis found that palmitic, oleic, and palmitoleic acids were highest in meatballs with 10% oat fiber, while linoleic acid decreased with increasing oat fiber. Therefore, replacing 10% of fat with oat fiber produced turkey meatballs with higher levels of beneficial fatty acids compared to the control or lower oat fiber replacements

Author

PRABHAT KUMAR CHAUHAN

Language

EN