Novel potential of low calorie plant burger: Functional turkey meat formulation optimized by replacing quinoa, chia, soy, amaranth and peas as vegetable protein and their influence on texture and sensory traits.

Based on results for cohesiveness ( Table 3 ), the lowest level obtained for PB 8 (0.255) and the highest in PB 1 (0.351), and a significant effect not observed on the model by the following equation after removing variables: Cohesiveness = 0.29 - 0.02A - 0.016B - 0.017C - 0.006AB + 0.01B 2 According to the ANOVA table, the p-value of the model was less than 0.0001, which indicated R 2 (0.95) and R 2 adj (0.90) were highly significant.

also in 132,142 other papers