Optimizing Psyllium Husk and Fenugreek Leaves in Meat Patties: Enhanced Nutrition, Reduced Cholesterol and Improved Texture and Color

Tahreem Kausar,Khalid Bashir,Shumaila Jan, Zulfiquar Rashid Azaz Ahmad Azad,Kulsum Jan,Yogesh Kumar,D. C. Saxena, Tayyaba Fatma

Journal of food measurement and characterization（2024）

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摘要

This study investigated the potential of psyllium husk (PH) and fenugreek leaves (FL) as functional ingredients in goat meat patties. Box‒Behnken design (BBD) of response surface methodology (RSM) was used to optimize the fiber (PH, 1–5

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关键词

Goat meat,Fenugreek leaves,Psyllium husk,Dietary fibers,Cholesterol,Meat patties,Antioxidants

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