Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties

• Main Authors: Siti Nurjawaher Shamsol Kahar,, Mohammad Rashedi Ismail-Fitry,, Masni Mat Yusoff,, Ashari Rozzamri,, Jamilah Bakar,, Wan Zunairah Wan Ibadullah,
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2021
• Online Access: http://journalarticle.ukm.my/17904/1/50_01_16_color.pdf; http://journalarticle.ukm.my/17904/; https://jms.mabjournal.com/index.php/mab/issue/view/2

This study aimed to produce buffalo patties formulated with different types of squashes and gourds as fat substitutes. Kabocha squash, butternut squash, chayote squash, snake gourd and bottle gourd from the Cucurbitaceae family were used as the fat substitutes and buffalo meat patties with animal...