The effect of fructooligosaccharides on the sensory characteristics of cooked sausages |
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Authors: | Cáceres E García M L Toro J Selgas M D |
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Affiliation: | 1. Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil;2. Department of Technology, School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, Brazil |
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Abstract: | The effect of a short chain fructooligosaccharide on the sensory properties of conventional and reduced-fat cooked meat sausages has been studied in products in which a fat reduction of close to 40% was obtained. The fibre assayed was used in sufficient amounts to constitute between 2% and 12% of the final product. The energy value reduction of the final products was close to 35%. Instrumental measurements of colour and texture were performed. Sensory properties were estimated by a hedonic test. A correlation principal component analysis was performed. The results showed that the sensory and textural properties and the overall acceptability were very good, which indicated that this fibre can be considered a good fat replacer in meat products. Thus, with its addition, a reduced calorie product enriched with soluble dietetic fibre is obtained. |
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