Organoleptic quality of reduced fat turkey sausage using pea fiber or potato starch additives

  • Éva Vargáné Visi
  • Botagoz Toxanbayeva
  • Gabriella Andrássyné Baka
  • Róbert Romvári

Absztrakt

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.

Megjelent
2018-02-15
Hogyan kell idézni
Vargáné Visi, Éva, Toxanbayeva, B., Andrássyné Baka, G., & Romvári, R. (2018). Organoleptic quality of reduced fat turkey sausage using pea fiber or potato starch additives. Acta Agraria Kaposváriensis, 21(1), 53-59. Elérés forrás http://journal.ke.hu/index.php/aak/article/view/2146
Rovat
Táplálkozástudomány

Ugyanannak a szerző(k)nek a legtöbbet olvasott cikkei

1 2 3 4 > >>