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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Détails bibliographiques
Publié dans:Ciência e Tecnologia de Alimentos
Auteurs principaux: Gerardo MÉNDEZ-ZAMORA, José Arturo GARCÍA-MACÍAS, Eduardo SANTELLANO-ESTRADA, América CHÁVEZ-MARTÍNEZ, Lorenzo Antonio DURÁN-MELÉNDEZ, Ramón SILVA-VÁZQUEZ, Armando QUINTERO-RAMOS
Format: Artigo
Langue:Inglês
Publié: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Sujets:
Agrociencias
color
Fibers
texture
fat substitutes
sensory acceptance
Accès en ligne:https://www.redalyc.org/articulo.oa?id=395940120004
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