TY  - CONF
AU  - Stanišić, Nikola
AU  - Mujović, Milo
AU  - Stajić, Slaviša
AU  - Petričević, Maja
AU  - Radović, Čedomir
AU  - Gogić, Marija
AU  - Stanojković, Aleksandar
PY  - 2021-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/779
AB  - Fibers are naturally occurring compounds present in a variety of vegetables, fruits and cereals. They are used as additives in the food processing industry for not only their nutritional value, but for their versatility as a functional ingredient. This study was carried out to investigate the techno-functional characteristics of three dietary fibers namely, potato, wheat and oat, and their effect
on the yield and texture of meat burgers. The findings revealed interesting functional properties for potato fiber. This fiber displayed significantly higher water (9,5 g/g) and oil (5,9 g/g) holding capacity compared to wheat and oat fibers (p<0,05), probably due to higher starch content and a bigger porosity of the fiber structure. Better emulsion stability of potato fiber, after cooking and frying, suggests their possible usage in comminuted meat products to enhance texture and
improve cooking yield. The application of potato and oat fibers significantly improved the firmness (N) of meat burgers after frying. Overall, the findings demonstrate the potential functional and economic utility of potato fiber, as a promising source of dietary fiber.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - 13th International Symposium "Modern Trends in Livestock Production, October 6-8
T1  - Techno-functional properties of three dietary fibers used in the meat processing industry
SP  - 252
EP  - 262
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_779
ER  - 

@conference{
author = "Stanišić, Nikola and Mujović, Milo and Stajić, Slaviša and Petričević, Maja and Radović, Čedomir and Gogić, Marija and Stanojković, Aleksandar",
year = "2021-10",
abstract = "Fibers are naturally occurring compounds present in a variety of vegetables, fruits and cereals. They are used as additives in the food processing industry for not only their nutritional value, but for their versatility as a functional ingredient. This study was carried out to investigate the techno-functional characteristics of three dietary fibers namely, potato, wheat and oat, and their effect
on the yield and texture of meat burgers. The findings revealed interesting functional properties for potato fiber. This fiber displayed significantly higher water (9,5 g/g) and oil (5,9 g/g) holding capacity compared to wheat and oat fibers (p<0,05), probably due to higher starch content and a bigger porosity of the fiber structure. Better emulsion stability of potato fiber, after cooking and frying, suggests their possible usage in comminuted meat products to enhance texture and
improve cooking yield. The application of potato and oat fibers significantly improved the firmness (N) of meat burgers after frying. Overall, the findings demonstrate the potential functional and economic utility of potato fiber, as a promising source of dietary fiber.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "13th International Symposium "Modern Trends in Livestock Production, October 6-8",
title = "Techno-functional properties of three dietary fibers used in the meat processing industry",
pages = "252-262",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_779"
}

Stanišić, N., Mujović, M., Stajić, S., Petričević, M., Radović, Č., Gogić, M.,& Stanojković, A.. (2021-10). Techno-functional properties of three dietary fibers used in the meat processing industry. in 13th International Symposium "Modern Trends in Livestock Production, October 6-8
Institute for Animal Husbandry, Belgrade-Zemun., 252-262.
https://hdl.handle.net/21.15107/rcub_ristocar_779

Stanišić N, Mujović M, Stajić S, Petričević M, Radović Č, Gogić M, Stanojković A. Techno-functional properties of three dietary fibers used in the meat processing industry. in 13th International Symposium "Modern Trends in Livestock Production, October 6-8. 2021;:252-262.
https://hdl.handle.net/21.15107/rcub_ristocar_779 .

Stanišić, Nikola, Mujović, Milo, Stajić, Slaviša, Petričević, Maja, Radović, Čedomir, Gogić, Marija, Stanojković, Aleksandar, "Techno-functional properties of three dietary fibers used in the meat processing industry" in 13th International Symposium "Modern Trends in Livestock Production, October 6-8 (2021-10):252-262,
https://hdl.handle.net/21.15107/rcub_ristocar_779 .