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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Pollonio,Marise Aparecida Rodrigues (2) Barretto,Andrea Carla da Silva (1) Campagnol,Paulo Cezar Bastianello (1) Carraro,Carla Ivone (1) Espindola,Viviane (1) Machado,Roberta (1) Pacheco,Maria Teresa Bertoldo (1) Mais... Palavra-chave Bologna sausage (2) Fat substitutes (1) Herbs (1) Microstructure (1) Potassium chloride (1) Sodium chloride (1) Sodium reduction (1) Spices (1) Wheat fiber (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2012 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage Ciênc. Tecnol. Aliment. Carraro,Carla Ivone; Machado,Roberta; Espindola,Viviane; Campagnol,Paulo Cezar Bastianello; Pollonio,Marise Aparecida Rodrigues. In this study, the replacement of 50% NaCl by KCl in Bologna sausage with the addition of herbs and spice blends (coriander, onion, white pepper, cardamom, and Jamaican pepper) was evaluated. The formulations tested showed a significant reduction in the sodium content with no major alterations in the emulsion stability, texture, and microbiological characteristics. The use of 50% KCl caused a reduction in the sensory quality leading to a significant decrease in the consumers' purchase intention. The formulations with the addition of herbs and spice blends presented better results in the sensory evaluation indicating that this strategy can reduce the negative effects resulting from the use of KCl. Tipo: Info:eu-repo/semantics/article Palavras-chave: Sodium reduction; Sodium chloride; Potassium chloride; Herbs; Spices; Bologna sausage. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200013 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 Ciênc. Tecnol. Aliment. Barretto,Andrea Carla da Silva; Pacheco,Maria Teresa Bertoldo; Pollonio,Marise Aparecida Rodrigues. The objective of this work was to study the effect of adding wheat fiber and partial pork back fat on the quality characteristics of bologna sausage. The compound central rotating design was used with treatments containing fixed levels of inulin (5%) and oat fiber (1%) and variable levels of wheat fiber (0-4%) and pork back fat (0-10%). The pH and protein were similar in all the treatments, the fat was lower than the control treatment and the moisture content was higher than the control treatment (CF) without fibers. The wheat fiber increased the hardness and reduced cohesiveness and scores were given for overall impression. We found that it was possible to prepare low-fat bologna sausage with the addition of 6.58% fiber (5% inulin, 1% oat fiber and 0.58%... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fat substitutes; Wheat fiber; Bologna sausage; Microstructure. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100100 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco