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- W3089302181 abstract "Summary Growing demand for healthy meat products and the contemporary focus on the role of dietary fibre in nutrition have resulted in the development of reformulated meat products. This study investigated the enrichment of chicken bologna type sausages with 3% and 6% inulin, oat fibre or psyllium, while decreasing the fat content. Enrichment with 3% inulin or oat fibre was most suitable due to the comparable colour ( a *: 10.96 vs. 10.16 for control, b *: 9.28 vs. 8.94 for control), texture parameters (adhesiveness: 0.26 N vs. 0.38 N for control, gumminess: 55.51N vs. 54.74 N for control, cohesiveness: 0.72 vs. 0.70 for control, hardness: 77.45 N vs. 78.03 N for control, springiness 0.94 vs. 0.93 for control, resilience: 0.39 vs. 0.37 for control, chewiness: 52.16 N vs. 50.93 N for control) and sensory properties to the control. Psyllium was less suitable regardless of the amount added to the bologna type chicken sausages. Enrichment with 6% dietary fibre had negative effects on the instrumental and sensory parameters. Sensory evaluation by consumers showed comparable acceptability for chicken bologna type sausages enriched with 3% inulin or oat fibre; however, sausages enriched with psyllium or 6% inulin or oat fibre were less acceptable." @default.
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- W3089302181 date "2020-10-02" @default.
- W3089302181 modified "2023-09-27" @default.
- W3089302181 title "Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium" @default.
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- W3089302181 doi "https://doi.org/10.1111/ijfs.14808" @default.
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