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|Title:||Dietary fiber as fat substitute in emulsified and cooked meat model system|
Nucci Mascarenhas, M.C.C.
da Silva Barretto, A.C.
Rodrigues Pollonio, M.A.
|Abstract:||Fat intake has been associated with increased risk of cardiovascular disease, obesity, and diabetes. The aim of this study was to reformulate meat products using amorphous cellulose fiber (Z-trim®) as a fat substitute. Based on a Response Surface Methodology, an emulsified and cooked meat model system was carried out with a standard formulation with 20g/100g pork fat, and replacement levels of pork fat (from 0 to 20g/100g) by amorphous cellulose fiber (from 0 to 1.5g/100g). The independent variables within the levels studied influenced the dependent variables emulsion stability (from 73.64 to 91.76g/100g), firmness (from 27.32 to 48.02N), hardness (from 50.86 to 83.00N), b* color coordinate (14 days) (from 13.08 to 14.45), and weight loss during storage (from 1.88 to 5.16g/100g). Comparing the fitted models to the results of the standard sample, it is possible to obtain products with 1.3g/100g amorphous cellulose fiber and 10g/100g pork fat (50% fat reduction), with technological characteristics similar to the standard sample.|
Substitutos de gordura
Fibras na nutrição humana
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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