Please use this identifier to cite or link to this item:
Type: Artigo
Title: Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?
Author: Bis-Souza, C., V.
Ozaki, M. M.
Vidal, V. A. S.
Pollonio, M. A. R.
Penna, A. L. B.
Barretto, A. C. S.
Abstract: To meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final product. In this study, mixture design was used to investigate the effects of partial substitution of pork fat by inulin, fructooligosaccharides and alpha-cyclodextrin on the technological and sensory quality characteristics of low-fat Italian type salami. The partial substitution of fat using dietary fibers shows no effect on weight loss, Aw and pH during ripening time. However, the addition of up to 2% alpha-cyclodextrin increased lightness and reduced redness and yellowness. Up to 2% of inulin or fructooligosaccharides added improved the sensory acceptance, texture parameters and redness. Healthier low-fat Italian type salami can be produced using inulin or fructooligosaccharides as fat substitute for pork fat and still obtain good technological and sensorial results
Subject: Insulina
Country: Índia
Editor: Springer
Rights: Fechado
Identifier DOI: 10.1007/s13197-019-04133-6
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000491407000001.pdf858.25 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.