Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance
Abstract The aim of this study was to optimize the addition of oat fiber and inulin as fat substitutes in cooked Paio sausage using response surface methodology. The chemical composition, textural parameters, color properties, lipid oxidation, microbial analysis and sensory properties were assessed...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2019-05-01
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Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005006101&lng=en&tlng=en |