TY  -  
T1  - Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat 
SN  -  /  
UR  - http://hdl.handle.net/10138/346735 
T3  -  
A1  - Ramos-Diaz, J. M.; Kantanen, Katja; Edelmann, Minnamari; Jouppila, Kirsi; Sontag-Strohm, Tuula; Piironen, Vieno 
A2  -  
PB  -  
Y1  - 2022 
LA  - eng 
AB  - Oat has been recognized for its health-promoting fiber, beta-glucan, while protein-rich faba bean has remained underutilized in Nordic countries despite its good nutritional quality. This research investigated the functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat (SMs). The resulting product aimed at mimicking the mechanical and physicochemical characteristics of beef minced meat (BM) and its applications (i.e., fried and burger p... 
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KW  - Faba bean; beta-glucan; Protein concentrate; Extrusion; Meat substitute; BETA-GLUCAN; MAILLARD REACTION; BARLEY; SOLUBILITY; VISCOSITY; TEXTURE; COOKING; QUALITY; ABILITY; FLOURS; 416 Food Science 
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