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Fat reduction in the formulation of frankfurter sausages using inulin and pectin

2015; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Volume: 35; Issue: 1 Linguagem: Inglês

10.1590/1678-457x.6417

1678-457X

Gerardo Méndez‐Zamora, José Arturo García‐Macías, Eduardo Santellano‐Estrada, América Chávez‐Martínez, Lorenzo Antonio Durán‐Meléndez, Ramón Silva-Vázquez, Armando Quintero‐Ramos,

Animal Nutrition and Physiology

The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.