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

dc.creatorda Silva Barretto
dc.creatorAndrea Carla; Bertoldo Pacheco
dc.creatorMaria Teresa; Rodrigues Pollonio
dc.creatorMarise Aparecida
dc.date2015-JAN-MAR
dc.date2016-06-07T13:15:06Z
dc.date2016-06-07T13:15:06Z
dc.date.accessioned2018-03-29T01:35:51Z
dc.date.available2018-03-29T01:35:51Z
dc.identifier
dc.identifierEffect 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. Soc Brasileira Ciencia Tecnologia Alimentos, v. 35, p. 100-107 JAN-MAR-2015.
dc.identifier0101-2061
dc.identifierWOS:000354726300015
dc.identifier10.1590/1678-457X.6496
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100100&lng=en&nrm=iso&tlng=en
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/241795
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1305493
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionThe 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% wheat fiber), whilst retaining good sensory acceptability, thus reducing the pork back fat levels by between 25 and 42.75%.
dc.description35
dc.description1
dc.description
dc.description100
dc.description107
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description
dc.description
dc.description
dc.languageen
dc.publisherSOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
dc.publisher
dc.publisherCAMPINAS
dc.relationFOOD SCIENCE AND TECHNOLOGY
dc.rightsfechado
dc.sourceWOS
dc.subjectDry Fermented Sausages
dc.subjectDietary Fiber
dc.subjectMeat-products
dc.subjectBeef Burgers
dc.subjectFrankfurters
dc.subjectReplacers
dc.subjectFoods
dc.subjectSubstitute
dc.subjectQuality
dc.subjectGels
dc.titleEffect 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
dc.typeArtículos de revistas


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