Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance

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...

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Bibliographic Details
Main Authors: Camila Vespúcio Bis SOUZA, Elisa Rafaela Bonadio BELLUCCI, Jose Manuel LORENZO, Andrea Carla da Silva BARRETTO
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2019-05-01
Series:Food Science and Technology
Subjects:
dietary fibre
meat products
consumer acceptability studies
texture profile analysis
reformulation
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005006101&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005006101&lng=en&tlng=en

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