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| Méndez-Zamora,Gerardo; García-Macías,José Arturo; Santellano-Estrada,Eduardo; Chávez-Martínez,América; Durán-Meléndez,Lorenzo Antonio; Silva-Vázquez,Ramón; Quintero-Ramos,Armando. |
| The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fibers; Texture; Sensory acceptance; Color; Fat substitutes. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100025 |
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| ROCHA,Cibele Maria de Araújo; MACHADO,Erilane de Castro Lima; MACHADO,Eduardo Henrique Leite; FERREIRA,Silvio Assis de Oliveira; ANDRADE,Samara Alvachian Cardoso. |
| Abstract Changes in eating habits generated a demand for processed foods. The use of bovine liver in processed foods provides nutritional enrichment; the use of oatmeal promotes moisture and fat substitution. This study evaluated hamburger-type products derived from bovine liver. Three formulations were prepared using bovine liver and containing 0%, 5%, and 10% oatmeal. The products were evaluated for moisture, protein, carbohydrates, lipids, and ash contents and presence of thermotolerant coliforms, coagulase positive staphylococci, Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. Yield percentage, sensory acceptance, and purchase intent were evaluated through child and adult sensory panels. The products with oatmeal presented lower... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hamburger-type product; Sensory analysis; Fat substitutes. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100158 |
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| Thys,Roberta Cruz Silveira; Aires,Andréia Gomes; Marczak,Ligia Damasceno Ferreira; Noreña,Caciano Pelayo Zapata. |
| Technological functional properties of native and acid-thinned pinhão (seeds of Araucária angustifolia, Brazilian pine) starches were evaluated and compared to those of native and acid-thinned corn starches. The starches were hydrolyzed (3.2 mol.L-1 HCl, 44 ºC, 6 hours) and evaluated before and after the hydrolysis reaction in terms of formation, melting point and thermo-reversibility of gel starches, retrogradation (in a 30-day period and measurements every three days), paste freezing and thawing stability (after six freezing and thawing cycles), swelling power, and solubility. The results of light transmittance (%) of pastes of native and acid-thinned pinhão starches was higher (lower tendency to retrogradation) than that obtained for corn starches after... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Unconventional starch source; Modified starch; Fat substitutes. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500014 |
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