Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties

Detalhes bibliográficos
Autor(a) principal: GARCIA-SANTOS,Mariana de Souza Leite
Data de Publicação: 2019
Outros Autores: CONCEIÇÃO,Flaviana Sales, VILLAS BOAS,Flávia, SALOTTI DE SOUZA,Bruna Maria, BARRETTO,Andrea Carla da Silva
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=S0101-20612019000600491
Resumo: Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a significant difference between the treatments T1 and T2 with partial fat reduction and caloric value reduction. The study showed that the partial fat reduction positively influenced the reduction of caloric value, emulsion stability, colour parameters and texture profile analysis. All treatments were well accepted by the consumers. The incorporation of resistant starch in sausages did not influence the centesimal composition, texture profile analysis and sensory analysis, showing it to be a promising ingredient in the making of healthier meat products.
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spelling Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory propertiessausageresistant starchfat substituteAbstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a significant difference between the treatments T1 and T2 with partial fat reduction and caloric value reduction. The study showed that the partial fat reduction positively influenced the reduction of caloric value, emulsion stability, colour parameters and texture profile analysis. All treatments were well accepted by the consumers. The incorporation of resistant starch in sausages did not influence the centesimal composition, texture profile analysis and sensory analysis, showing it to be a promising ingredient in the making of healthier meat products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600491Food Science and Technology v.39 suppl.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.18918info:eu-repo/semantics/openAccessGARCIA-SANTOS,Mariana de Souza LeiteCONCEIÇÃO,Flaviana SalesVILLAS BOAS,FláviaSALOTTI DE SOUZA,Bruna MariaBARRETTO,Andrea Carla da Silvaeng2019-12-02T00:00:00Zoai:scielo:S0101-20612019000600491Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-12-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
title Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
spellingShingle Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
GARCIA-SANTOS,Mariana de Souza Leite
sausage
resistant starch
fat substitute
title_short Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
title_full Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
title_fullStr Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
title_full_unstemmed Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
title_sort Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
author GARCIA-SANTOS,Mariana de Souza Leite
author_facet GARCIA-SANTOS,Mariana de Souza Leite
CONCEIÇÃO,Flaviana Sales
VILLAS BOAS,Flávia
SALOTTI DE SOUZA,Bruna Maria
BARRETTO,Andrea Carla da Silva
author_role author
author2 CONCEIÇÃO,Flaviana Sales
VILLAS BOAS,Flávia
SALOTTI DE SOUZA,Bruna Maria
BARRETTO,Andrea Carla da Silva
author2_role author
author
author
author
dc.contributor.author.fl_str_mv GARCIA-SANTOS,Mariana de Souza Leite
CONCEIÇÃO,Flaviana Sales
VILLAS BOAS,Flávia
SALOTTI DE SOUZA,Bruna Maria
BARRETTO,Andrea Carla da Silva
dc.subject.por.fl_str_mv sausage
resistant starch
fat substitute
topic sausage
resistant starch
fat substitute
description Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a significant difference between the treatments T1 and T2 with partial fat reduction and caloric value reduction. The study showed that the partial fat reduction positively influenced the reduction of caloric value, emulsion stability, colour parameters and texture profile analysis. All treatments were well accepted by the consumers. The incorporation of resistant starch in sausages did not influence the centesimal composition, texture profile analysis and sensory analysis, showing it to be a promising ingredient in the making of healthier meat products.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.18918
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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.39 suppl.2 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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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)
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