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Effects of Wheat Fiber, Oat Fiber, and Inulin on Sensory and Physico-chemical Properties of Chinese-style Sausages
Wheat Fiber Oat Fiber Inulin Chinese-style Sausages
2016/5/6
This study introduces the addition of wheat fiber, oat fiber, and inulin to Chinese-style sausages, in amounts of 3.5% and 7%, respectively. Researchers used analysis of general composition and textur...
The Addition of Oat Fiber and Natural Alternative Sweeteners in the Manufacture of Plain Yogurt
fiber fermentation yogurt quality lactose hydrolysis
2008/3/28
Calorie-reduced yogurts that were fortified with 1.32% oat fiber were prepared from lactose-hydrolyzed milk, alone and supplemented with 2 and 4% sucrose or with 1.6, 3.6, and 5.5% fructose. Treated s...