Fat reduction in the formulation of frankfurter sausages using inulin and pectin
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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
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| _version_ | 1876451850575675392 |
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| author | Gerardo MÉNDEZ-ZAMORA |
| author_facet | Gerardo MÉNDEZ-ZAMORA |
| contents | Fat reduction in the formulation of frankfurter sausages using inulin and pectin Gerardo MÉNDEZ-ZAMORA José Arturo GARCÍA-MACÍAS Eduardo SANTELLANO-ESTRADA América CHÁVEZ-MARTÍNEZ Lorenzo Antonio DURÁN-MELÉNDEZ Ramón SILVA-VÁZQUEZ Armando QUINTERO-RAMOS Agrociencias color Fibers texture fat substitutes sensory acceptance The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products. 2015 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940120004 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.35 |
| format | Artículo científico |
| id | redalyc_395940120004 |
| institution | Redalyc |
| language | en |
| publishDate | 2015 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Fat reduction in the formulation of frankfurter sausages using inulin and pectin Gerardo MÉNDEZ-ZAMORA Agrociencias color Fibers texture fat substitutes sensory acceptance Fat reduction in the formulation of frankfurter sausages using inulin and pectin Gerardo MÉNDEZ-ZAMORA José Arturo GARCÍA-MACÍAS Eduardo SANTELLANO-ESTRADA América CHÁVEZ-MARTÍNEZ Lorenzo Antonio DURÁN-MELÉNDEZ Ramón SILVA-VÁZQUEZ Armando QUINTERO-RAMOS Agrociencias color Fibers texture fat substitutes sensory acceptance The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products. 2015 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940120004 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.35 |
| title | Fat reduction in the formulation of frankfurter sausages using inulin and pectin |
| topic | Agrociencias color Fibers texture fat substitutes sensory acceptance |
| url | https://www.redalyc.org/articulo.oa?id=395940120004 |