Functional Characteristics of Wiener‐Type Products Substituted with Native and Acid‐Hydrolyzed Oat Protein Isolates

摘要

ABSTRACTWiener‐type products containing 5, 10 and 20 oat protein isolates (OPI), acid‐hydrolyzed OPI or legume proteins were prepared and compared to an all‐meat control. Cook yields progressively decreased with increases in the level of substitution, but there was no significant difference (p<0.05) among samples containing the same amount of vegetable proteins. Wiener‐type products containing acid‐hydrolyzed OPI had significantly higher firmness and cohesiveness than those substituted with other vegetable