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

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...

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Bibliografische gegevens
Gepubliceerd in:Ciência e Tecnologia de Alimentos
Hoofdauteurs: Gerardo MÉNDEZ-ZAMORA, José Arturo GARCÍA-MACÍAS, Eduardo SANTELLANO-ESTRADA, América CHÁVEZ-MARTÍNEZ, Lorenzo Antonio DURÁN-MELÉNDEZ, Ramón SILVA-VÁZQUEZ, Armando QUINTERO-RAMOS
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Onderwerpen:
Agrociencias
color
Fibers
texture
fat substitutes
sensory acceptance
Online toegang:https://www.redalyc.org/articulo.oa?id=395940120004
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