Effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (Sphyraena tome, Fowler, 1903)

Autor:	Amanda F.C. Estanech, Gesilene Mendonça de Oliveira, Elizete Amorim, Romulo Cardoso Valadão, Renata Torrezan, Nandara Gabriela Mendonça Oliveira
Rok vydání:	2020
Předmět:	Poached-bicuda Nutrition and Dietetics Fish pâté Technological properties Inulin Fishery products Food Science
Zdroj:	Revista chilena de nutrición v.47 n.3 2020 SciELO Chile CONICYT Chile instacron:CONICYT
ISSN:	0717-7518
DOI:	10.4067/s0717-75182020000300359
Popis:	Fish and fish products are an outstanding source of essential protein and micronutrients. In cured meats, such as pâté, the technological characteristics are fundamental to the final quality of the product. The present study aimed to evaluate the effect of the addition of manioc starch, water and inulin on moisture, water holding capacity (WHC) and texture profile in pâtés using the underutilized marine fish bicuda (barracuda, Sphyraenatome) with total fat replacement by inulin. A Rotational Central Composite Design (RCCD) was used with the independent variables inulin, manioc starch, and water. Water, inulin, and manioc starch significantly influenced (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1caf1e0cc79205242c6c87f91a877da2 https://doi.org/10.4067/s0717-75182020000300359 Zobrazit plný text záznamu