Organoleptic quality of reduced fat turkey sausage using pea fiber or potato starch additives
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Tartalom: https://journal.uni-mate.hu/index.php/aak/article/view/2146
Archívum: Acta Agraria Kaposváriensis
Gyűjtemény: Táplálkozástudomány
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Cím:
Organoleptic quality of reduced fat turkey sausage using pea fiber or potato starch additives
Organoleptic quality of reduced fat turkey sausage using pea fiber or potato starch additives
Létrehozó:
Vargáné Visi, Éva
Toxanbayeva, Botagoz
Andrássyné Baka, Gabriella
Romvári, Róbert
Kiadó:
Magyar Agrár- és Élettudományi Egyetem Kaposvári Campus Kaposvár Guba S. u. 40. 7400
Dátum:
2017-02-15
Téma:
fat replacer
Bologna sausage
turkey
saltiness
juiciness
Tartalmi leírás:
Reduced fat Bologna-type turkey sausages were manufactured and the effects of pea fiber or potato starch based fat replacers on organoleptic characteristics were evaluated. Fat was partially (25, 50 or 75 %) replaced with potato starch or pea fiber resulting 16-17%, 31-33% and 45-50% decrease in gross energy content, respectively. Differences in measured color values were small, being undetectable by assessors. Reduced fat sausages containing medium or high levels of potato starch (3.9%, 5.8%) or high level of pea fiber (1.8%) were perceived less salty than control and scores of saltiness were in line with that of juiciness. Organoleptic properties of sausages with low and medium levels of pea fiber (0.6, 1.2%) and potato starch (1.9%) were similar than that of full fat sausage.
Nyelv:
angol
Típus:
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Formátum:
application/pdf
Azonosító:
Forrás:
Acta Agraria Kaposváriensis; Évf. 21 szám 1 (2017): Acta Agraria Kaposváriensis; 53-59
1418-1789
Kapcsolat: