Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance
AUTOR(ES)
SOUZA, Camila Vespúcio Bis
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
02/05/2019
RESUMO
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 in twelve different treatments. The addition of dietary fiber led to a significant (P < 0.05) increase in moisture content and also a decrease in fat content of between 60.78% and 63.16%. Color parameters were significantly affected by the addition of inulin and oat fiber, as lightness decreases with the addition of oat fiber. Similar happened with redness, the lowest results were for the treatment with higher dietary fiber content added. Regarding lipid oxidation, the inclusion of fiber did not influence the TBARS values among treatments and throughout the storage time. Sausages manufactured with inulin and oat fiber present similar scores for color, taste and overall acceptability, while lower texture values were found in sausages manufactured with oat fiber. The addition of up to 6% of inulin with up to 0.85% oat fiber in a low fat cooked Paio sausage did not compromise technological parameters and sensory acceptably.
Documentos Relacionados
- Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
- Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage
- Performance of low-fat beef burger with added soluble and insoluble dietary fibers
- The Effect of Strict Adherence to a High-Fiber, High-Fruit and -Vegetable, and Low-Fat Eating Pattern on Adenoma Recurrence
- Carcass components at first estrus of rats on high-fat and low-fat diets: body water, protein, and fat.