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Información tecnológica

On-line version ISSN 0718-0764

Abstract

RAMIREZ-CAMARGO, Eduar E; MARULANDA, Alejandra M  and  ORREGO, Jose A. Development of a Mixture of Fibers and Starches as Fat Replacer for Fine Paste Type Sausage. Inf. tecnol. [online]. 2016, vol.27, n.1, pp.41-52. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642016000100006.

The aim of this work was the development of a fiber mixture using orange peel, pea and cassava starch to replace 50% fat in sausages. Bitter citric flavors were removed from the peels; the pea fiber was obtained and was mixed with starch to get 18 combinations. The water retention capacity and rheometric parameters (elastic and viscous modulus) were evaluated for the mixtures of fibers, rheometric parameters for the meat dough and sensory and profile texture analysis for the sausages. Combinations of ( 1.0g orange, 1.0g pea starch and 0.25g ) ( 1.0g orange, 1.5g and 0.1g pea starch), (1.38g orange, peas and 1.25g 0.13g starch), when being included in the formulation exhibited similar behavior pattern for the sensory level (hardness, cohesiveness and chewiness ) and texture. Based on the results it is concluded that these combinations can be used to replace fat in the product studied.

Keywords : orange; pea; starch; fat; sausage.

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