Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities

Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities

Consumer demand for healthy and sustainable food has driven the development of alternative meat products. This study investigated the effects of substituting peanut flour for chicken meat in meat balls. The hybrid chicken meat balls (HCM) were prepared by replacing chicken breast with 0, 25, 50, and...

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Bibliographic Details
Main Authors: Soklin Son, Sreymom Hun, Md Anisur Rahman Mazumder, Lutz Grossmann, Passakorn Kingwascharapong, Samart Sai-ut, Pittaya Chaikham, Young Hoon Jung, Saroat Rawdkuen
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
Subjects:
Chicken
Hybrid
Meat ball
Nutrition
Plant-based
Peanut
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927125000887
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