Textural properties of turkey sausage using pea fiber or potato starch as fat replacers
| Autor: | Róbert Romvári, É. Varga-Visi, B. Toxanbayeva, G. Andrássyné Baka |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Chemistry
Fat content 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science 0404 agricultural biotechnology Turkey sausage Texture profile analysis Chewiness Low fat sausage Fiber Food science Potato starch Food Science |
| Zdroj: | Acta Alimentaria. 47:36-43 |
| ISSN: | 1588-2535 0139-3006 |
| DOI: | 10.1556/066.2018.47.1.5 |
| Popis: | The fat content of Bologna-type turkey sausages was partially replaced with pea fiber or potato starch. Textural properties of full fat turkey sausage were mainly restored in sausages when fat was partially replaced with some levels of pea fiber (0.6, 1.2%) or potato starch (1.9%). Authors observed significant correlation (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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