Quality Characteristics of Beef Patties Fortified with Husk Tomato and the Effect on Tannic Acid-Induced Anaemia in Rats

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr class="thead"><td class="align_left">Moisture</td><td class="align_center">Protein</td><td class="align_center">Fat</td><td class="align_center">Ash</td><td class="align_center">Carbohydrate</td><td class="align_center">Fiber</td></tr><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr><td class="align_left">7.81%</td><td class="align_center">25.61%</td><td class="align_center">19.66%</td><td class="align_center">3.55%</td><td class="align_center">27.60%</td><td class="align_center">15.77%</td></tr><tr class="table-tr"><td colspan="6"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Chemical composition of husk tomato powder.</div>

Journal of Food Quality

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Table 2

Table 2: Quality Characteristics of Beef Patties Fortified with Husk Tomato and the Effect on Tannic Acid-Induced Anaemia in Rats 