Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 64, Issue 4, pages 597–600, July 1999
How to Cite
Dawkins, N.L., Phelps, O., McMillin, K.W. and Forrester, I.T. (1999), Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran. Journal of Food Science, 64: 597–600. doi: 10.1111/j.1365-2621.1999.tb15092.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 7/31/98; revised 11/21/98; accepted 1/28/98.
- 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.