Using -Glucan Gel as a Lard Substitute for Moo Yor
Abstract
The objective of this research was to study the use of ß–glucan as a lard substitute for Moo yor. ß-glucan gel prepared at concentration of 20% w/w was used for lard substitution in Moo yor production at different levels (0, 15, 30 and 45%). The results showed that ß–glucan gel level had no effect on color, cohesiveness, protein, ash and sensory characteristics of Moo yor product (p≥0.05). Hardness, fat content and carbohydrate content tend to decrease with increasing ß–glucan gel content whereas moisture and fiber increased. The energy of Moo yor made using ß–glucan gel at 45% by weight was reduced by 50.16% when compared with control Moo yor.
Keywords: ß-glucan gel, substitution, lard, Moo yor
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