Influence of the Addition of Dietary Fiber on the Drying Curves and Microstructure of a Dry Fermented Sausage (Sobrassada) |
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| Authors: | Valeria S. Eim José V. García-Pérez Carmen Rosselló Antoni Femenia |
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| Affiliation: | 1. Department of Chemistry , University of Illes Balears , Palma de Mallorca , Spain;2. ASPA Group, Food Technology Department , Polytechnic University of Valencia , Valencia , Spain |
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| Abstract: | The formulation of a dry fermented sausage has been modified by the addition of carrot dietary fiber (CDF; 3, 6, 9, and 12% [w/w]), and the influence of this change on the drying curves and food microstructure has been studied. The CDF content influenced the initial moisture content as well as the drying rate. A diffusion model taking into account the change in the product formulation has been proposed to simulate the drying curves. A constant mass transfer coefficient of 2.53 × 10?8 m/s was obtained and the effective water diffusivity varied exponentially with the CDF content from 0.99 × 10?11 m2/s (0% CDF) to 2.08 × 10?11 m2/s (12% CDF). The simulation of the drying curves was satisfactory (mean relative error of 0.5 ± 0.1%). No differences in the microstructure related to the proteolytic process were found among samples with different CDF contents. |
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| Keywords: | Dietary fiber Dry fermented sausage Drying model Mass transfer Microstructure |
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