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| Clareto,Silvia Silveira; Nelson,David Lee; Pereira,Accácia Júlia Guimarães. |
| The effects of the use of a protein concentrate as a fat substitute on the quality of cheese bread were investigated. Based on a 10% basic fat formulation, the substitution of 10, 25, 50, 75 and 100% of the oil in the formula was tested. Physical characteristics were measured, and sensorial parameters were determined. The products with lower levels of fat substitute had higher levels of acceptability. With the increase in the degree of substitution, the cheese bread products were harder, had a thicker crust and presented a less pleasant appearance, less pronounced cheese flavor and a lower degree of acceptance. The use of a fat substitute resulted in a product with a significantly lower fat content and a caloric reduction greater than 25%. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese bread; Fat substitute; Caloric reduction; Lipid reduction. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000700020 |
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| GARCIA-SANTOS,Mariana de Souza Leite; CONCEIÇÃO,Flaviana Sales; VILLAS BOAS,Flávia; SALOTTI DE SOUZA,Bruna Maria; BARRETTO,Andrea Carla da Silva. |
| Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sausage; Resistant starch; Fat substitute. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600491 |
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| BIS-SOUZA,Camila Vespúcio; HENCK,Jenifer Mayara Monari; BARRETTO,Andrea Carla da Silva. |
| Abstract Inulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, IN3 e IN6 showed no difference from the control to yield. Hardness values increased in OF6, WF3 and WF6 and it was similar to control. WF6 was the lowest score for the overall acceptance. Higher yield and hardness were found with the addition of insoluble fibers at 6% level. The TBARS values were not influenced by the addition of dietary fibers in low-fat beef burger. Inulin at 6% (IN6) level showed the highest score for all the sensory... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dietary fiber; Acceptability; Fat substitute; TPA; Inulin. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300522 |
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