Evaluation of fat replacers in lingüiça (a fresh pork sausage of Brazil)
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2003
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| author | S. C. Rocco |
| author_facet | S. C. Rocco |
| contents | Evaluation of fat replacers in lingüiça (a fresh pork sausage of Brazil) S. C. Rocco G. R. Sampaio E. T. Okani M. E. M. Pinto Silva E.A.F.S. Torres Química fat replacers fat reduction fresh pork sausage cholesterol reduction Lingüiça is a sausage prepared with fresh pork, which is an important brazilian food staple. This work evaluated the influenceof 4 Fat replacers and a control in a product: 1) control, 2) carrageenan gum (kappa), 3) milk-whey protein, 4) cassava modified starch5) oat meal flour. The results of the treatments can be classified in decreasing order for parameters studied. For caloric value: carrageenangum, milk-whey protein, cassava modified starch, oat meal flour and control; total fat: carrageenan gum, cassava modified starch, oatmeal flour, milk-whey protein and control; total fatty acids: carrageenan gum, oat meal flour, milk-whey protein, cassava modifiedstarch and control; cholesterol: cassava modified starch, carrageenan gum, oat meal flour, milk-whey protein and control. Sensoryscores for acceptance were carrageenan gum, control, milk-whey protein, cassava modified starch and oat meal flour. It is suggestedthat the best replacer is carrageenan gum for its effect on both sensory and nutritive parameters. © 2003 Altaga. All rights reserved. 2003 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72420401 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.4 |
| format | Artículo científico |
| id | redalyc_72420401 |
| institution | Redalyc |
| language | en |
| publishDate | 2003 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Evaluation of fat replacers in lingüiça (a fresh pork sausage of Brazil) S. C. Rocco Química fat replacers fat reduction fresh pork sausage cholesterol reduction Evaluation of fat replacers in lingüiça (a fresh pork sausage of Brazil) S. C. Rocco G. R. Sampaio E. T. Okani M. E. M. Pinto Silva E.A.F.S. Torres Química fat replacers fat reduction fresh pork sausage cholesterol reduction Lingüiça is a sausage prepared with fresh pork, which is an important brazilian food staple. This work evaluated the influenceof 4 Fat replacers and a control in a product: 1) control, 2) carrageenan gum (kappa), 3) milk-whey protein, 4) cassava modified starch5) oat meal flour. The results of the treatments can be classified in decreasing order for parameters studied. For caloric value: carrageenangum, milk-whey protein, cassava modified starch, oat meal flour and control; total fat: carrageenan gum, cassava modified starch, oatmeal flour, milk-whey protein and control; total fatty acids: carrageenan gum, oat meal flour, milk-whey protein, cassava modifiedstarch and control; cholesterol: cassava modified starch, carrageenan gum, oat meal flour, milk-whey protein and control. Sensoryscores for acceptance were carrageenan gum, control, milk-whey protein, cassava modified starch and oat meal flour. It is suggestedthat the best replacer is carrageenan gum for its effect on both sensory and nutritive parameters. © 2003 Altaga. All rights reserved. 2003 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72420401 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.4 |
| title | Evaluation of fat replacers in lingüiça (a fresh pork sausage of Brazil) |
| topic | Química fat replacers fat reduction fresh pork sausage cholesterol reduction |
| url | https://www.redalyc.org/articulo.oa?id=72420401 |