Fat Substitutes In Processing Of Sausages Using Piramutaba Waste

dc.creatorDe Fatima Henriques Lourenco L.
dc.creatorDos Santos Galvao G.C.
dc.creatorDa Conceicao Amaral Ribeiro S.
dc.creatorDe Fatima Amaral Ribeiro C.
dc.creatorPark K.J.
dc.date2014
dc.date2015-06-25T17:54:01Z
dc.date2015-11-26T14:28:55Z
dc.date2015-06-25T17:54:01Z
dc.date2015-11-26T14:28:55Z
dc.date.accessioned2018-03-28T21:32:09Z
dc.date.available2018-03-28T21:32:09Z
dc.identifier
dc.identifierJournal Of Food Science And Technology. Springer India, v. 51, n. 7, p. 1269 - 1277, 2014.
dc.identifier221155
dc.identifier10.1007/s13197-012-0645-8
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84904171040&partnerID=40&md5=d887e03f086f57bc5f9e1214e8db1b10
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/86575
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/86575
dc.identifier2-s2.0-84904171040
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1246718
dc.descriptionThe aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 24-1, where the independent variables, manioc starch (Ms), hydrogenated soy fat (F), texturized soybean protein (Tsp) and carrageenan (Cg) were evaluated on the responses of pH, texture (Tx), raw batter stability (RBS) and water holding capacity (WHC) of the sausage. Fat substitutes were evaluated in 11 formulations and the results showed that the greatest effects on the responses were found to Ms, F and Cg, being eliminated from the formulation Tsp. To find the best formulation for processing piramutaba sausage was made a complete factorial planning of 23 to evaluate the concentrations of fat substitutes in an enlarged range. The optimum condition found for fat substitutes in the sausages formulation were carrageenan (0.51%), manioc starch (1.45%) and fat (1.2%). © 2012 Association of Food Scientists & Technologists (India).
dc.description51
dc.description7
dc.description1269
dc.description1277
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dc.languageen
dc.publisherSpringer India
dc.relationJournal of Food Science and Technology
dc.rightsfechado
dc.sourceScopus
dc.titleFat Substitutes In Processing Of Sausages Using Piramutaba Waste
dc.typeArtículos de revistas


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