Efectos fisicoquímicos y sensoriales del uso de fibra dietaria en salchichas tipo viena reducida en grasas
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| Natura: | Artículo científico |
| Lingua: | es |
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Universidad Mayor de San Andrés
2014
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| _version_ | 1876441130094034944 |
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| author | Marco L. Quino |
| author_facet | Marco L. Quino |
| contents | Efectos fisicoquímicos y sensoriales del uso de fibra dietaria en salchichas tipo viena reducida en grasas Marco L. Quino Juan A. Alvarado Química Inulin Low fat Sausage Dietary fiber In this paper were studied the effects caused by the addition of two percentages of inulin (4% and 6%) as a source of dietary fiber, on some physicochemical and sensory properties of sausages type Vienna whose fat content has been reduced, prepared under quality requirements of the Bolivian Institute for Standards and Quality (IBNORCA) and under the guidelines of the Food and Drug Agency of USA (FDA) for fat reduction. Adding 4% inulin did not influence the protein and ashvalues, but caused an increase in moisture of 1.5% and a decrease to 27% of fat. Adding 6% inulin not influence protein and ash values, but caused an increase in humidity of 3.5% and a decrease to 42% of fat. The addition of these two percentages inulin kept the flavor (taste and odor), but varied texture and color decreasing softness and the reddish hue of the product. 2014 artículo científico 0250-5460 https://www.redalyc.org/articulo.oa?id=426339682010 es http://www.redalyc.org/revista.oa?id=4263 Revista Boliviana de Química application/pdf Universidad Mayor de San Andrés Revista Boliviana de Química (Estado Plurinacional de Bolivia) Num.2 Vol.31 |
| format | Artículo científico |
| id | redalyc_426339682010 |
| institution | Redalyc |
| language | es |
| publishDate | 2014 |
| publisher | Universidad Mayor de San Andrés |
| spellingShingle | Efectos fisicoquímicos y sensoriales del uso de fibra dietaria en salchichas tipo viena reducida en grasas Marco L. Quino Química Inulin Low fat Sausage Dietary fiber Efectos fisicoquímicos y sensoriales del uso de fibra dietaria en salchichas tipo viena reducida en grasas Marco L. Quino Juan A. Alvarado Química Inulin Low fat Sausage Dietary fiber In this paper were studied the effects caused by the addition of two percentages of inulin (4% and 6%) as a source of dietary fiber, on some physicochemical and sensory properties of sausages type Vienna whose fat content has been reduced, prepared under quality requirements of the Bolivian Institute for Standards and Quality (IBNORCA) and under the guidelines of the Food and Drug Agency of USA (FDA) for fat reduction. Adding 4% inulin did not influence the protein and ashvalues, but caused an increase in moisture of 1.5% and a decrease to 27% of fat. Adding 6% inulin not influence protein and ash values, but caused an increase in humidity of 3.5% and a decrease to 42% of fat. The addition of these two percentages inulin kept the flavor (taste and odor), but varied texture and color decreasing softness and the reddish hue of the product. 2014 artículo científico 0250-5460 https://www.redalyc.org/articulo.oa?id=426339682010 es http://www.redalyc.org/revista.oa?id=4263 Revista Boliviana de Química application/pdf Universidad Mayor de San Andrés Revista Boliviana de Química (Estado Plurinacional de Bolivia) Num.2 Vol.31 |
| title | Efectos fisicoquímicos y sensoriales del uso de fibra dietaria en salchichas tipo viena reducida en grasas |
| topic | Química Inulin Low fat Sausage Dietary fiber |
| url | https://www.redalyc.org/articulo.oa?id=426339682010 |