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| Limberger,Valéria Maria; Brum,Fabrício Barros; Patias,Luciana Dalpieve; Daniel,Ana Paula; Comarela,Carine Gláucia; Emanuelli,Tatiana; Silva,Leila Picolli da. |
| The demand for low-fat beef products has led the food industry to use fat substitutes such as modified starch. About 14% of broken rice is generated during processing. Nevertheless, this by-product contains high levels of starch; being therefore, great raw material for fat substitution. This study evaluated the applicability of chemically and physically modified broken rice starch as fat substitute in sausages. Extruded and phosphorylated broken rice was used in low-fat sausage formulation. All low-fat sausages presented about 55% reduction in the fat content and around 28% reduction in the total caloric value. Fat replacement with phosphorylated and extruded broken rice starch increased the texture acceptability of low-fat sausages, when compared to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extrusion; Phosphorylation low-fat sausage fat replacement broken rice. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300037 |
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