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dc.contributor.authorGarcia-santos, Mariana De Souza Leite
dc.contributor.authorConceiÇÃo, Flaviana Sales
dc.contributor.authorVillas Boas, Flávia
dc.contributor.authorSalotti De Souza, Bruna Maria
dc.contributor.authorBarretto, Andrea Carla Da Silva
dc.date.accessioned2019-10-03T17:31:23Z
dc.date.available2019-10-03T17:31:23Z
dc.date.issued2019
dc.identifierhttp://dx.doi.org/10.1590/fst.18918
dc.identifier.citationFood Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, n. ahead, p. -, 2019.
dc.identifier.issn0101-2061
dc.identifier.urihttp://hdl.handle.net/11449/183726
dc.description.abstractAbstract 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 significant difference between the treatments T1 and T2 with partial fat reduction and caloric value reduction. The study showed that the partial fat reduction positively influenced the reduction of caloric value, emulsion stability, colour parameters and texture profile analysis. All treatments were well accepted by the consumers. The incorporation of resistant starch in sausages did not influence the centesimal composition, texture profile analysis and sensory analysis, showing it to be a promising ingredient in the making of healthier meat products.en
dc.format.extent-
dc.language.isoeng
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relation.ispartofFood Science and Technology
dc.sourceSciELO
dc.subjectsausageen
dc.subjectresistant starchen
dc.subjectfat substituteen
dc.titleEffect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory propertiesen
dc.typeArtigo
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.description.affiliationUniversidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos
dc.description.affiliationUnespUniversidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos
dc.identifier.doi10.1590/fst.18918
dc.identifier.scieloS0101-20612019005009106
dc.rights.accessRightsAcesso aberto
dc.identifier.fileS0101-20612019005009106.pdf
unesp.author.lattes1520483206019209[5]
unesp.author.orcid0000-0002-1126-746X[5]
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