Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Detalhes bibliográficos
Autor(a) principal: Méndez-Zamora,Gerardo
Data de Publicação: 2015
Outros Autores: García-Macías,José Arturo, Santellano-Estrada,Eduardo, Chávez-Martínez,América, Durán-Meléndez,Lorenzo Antonio, Silva-Vázquez,Ramón, Quintero-Ramos,Armando
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100025
Resumo: 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.
id SBCTA-1_d7761c6cefab3115890215605173b78a
oai_identifier_str oai:scielo:S0101-20612015000100025
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Fat reduction in the formulation of frankfurter sausages using inulin and pectinfiberstexturesensory acceptancecolorfat substitutesThe 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100025Food Science and Technology v.35 n.1 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6417info:eu-repo/semantics/openAccessMéndez-Zamora,GerardoGarcía-Macías,José ArturoSantellano-Estrada,EduardoChávez-Martínez,AméricaDurán-Meléndez,Lorenzo AntonioSilva-Vázquez,RamónQuintero-Ramos,Armandoeng2015-05-06T00:00:00Zoai:scielo:S0101-20612015000100025Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-05-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Fat reduction in the formulation of frankfurter sausages using inulin and pectin
title Fat reduction in the formulation of frankfurter sausages using inulin and pectin
spellingShingle Fat reduction in the formulation of frankfurter sausages using inulin and pectin
Méndez-Zamora,Gerardo
fibers
texture
sensory acceptance
color
fat substitutes
title_short Fat reduction in the formulation of frankfurter sausages using inulin and pectin
title_full Fat reduction in the formulation of frankfurter sausages using inulin and pectin
title_fullStr Fat reduction in the formulation of frankfurter sausages using inulin and pectin
title_full_unstemmed Fat reduction in the formulation of frankfurter sausages using inulin and pectin
title_sort Fat reduction in the formulation of frankfurter sausages using inulin and pectin
author Méndez-Zamora,Gerardo
author_facet Méndez-Zamora,Gerardo
García-Macías,José Arturo
Santellano-Estrada,Eduardo
Chávez-Martínez,América
Durán-Meléndez,Lorenzo Antonio
Silva-Vázquez,Ramón
Quintero-Ramos,Armando
author_role author
author2 García-Macías,José Arturo
Santellano-Estrada,Eduardo
Chávez-Martínez,América
Durán-Meléndez,Lorenzo Antonio
Silva-Vázquez,Ramón
Quintero-Ramos,Armando
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Méndez-Zamora,Gerardo
García-Macías,José Arturo
Santellano-Estrada,Eduardo
Chávez-Martínez,América
Durán-Meléndez,Lorenzo Antonio
Silva-Vázquez,Ramón
Quintero-Ramos,Armando
dc.subject.por.fl_str_mv fibers
texture
sensory acceptance
color
fat substitutes
topic fibers
texture
sensory acceptance
color
fat substitutes
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100025
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100025
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6417
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.35 n.1 2015
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126319415525376

Registros relacionados