Effect of fat replacers on the nutritive value and acceptability of beef frankfurters (2004)
- Autores:
- Autores USP: SILVA, MARIA ELISABETH MACHADO PINTO E - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- DOI: 10.1016/j.jfca.2004.03.016
- Assuntos: GORDURAS (SUBSTITUIÇÃO); LIPÍDEOS (ANÁLISE); GORDURAS NA DIETA; PRODUTOS AGROPECUÁRIOS
- Idioma: Inglês
- Resumo: This study determined the effect of fat replacers on the nutritive value and consumer acceptability of beef frankfurters. Four fat replacers, carrageen gum, modified cassava starch, microparticulated whey protein, and oat bran, were used to replace pork back fat (control). Use of whey protein resulted in a 71.7 percent decrease in total lipids, followed by oat bran, carrageen, and cassava starch with decrease of 70.6 percent, 70.0 percent, and 69.49 percent, respectively. The cholesterol and energy of frankfurters with carrageen were decreased by 32.0 percent and 29.0 percent, respectively. The panelists indicated that the formulation with cassava starch was similar to the control in terms of acceptability, thus suggesting that the lipid content was not the main deciding factor. Further work in this area is necessary to identify the ideal fat-replacer
- Imprenta:
- Fonte:
- Título do periódico: Journal of Food Composition and Analysis
- ISSN: 0889-1575
- Volume/Número/Paginação/Ano: v. 17, n. 3-4, p. 469-474, 2004
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
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ABNT
SAMPAIO, Geni Rodrigues et al. Effect of fat replacers on the nutritive value and acceptability of beef frankfurters. Journal of Food Composition and Analysis, v. 17, n. 3-4, p. 469-474, 2004Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2004.03.016. Acesso em: 24 abr. 2024. -
APA
Sampaio, G. R., Castellucci, C. M. N., Pinto e Silva, M. E. M., & Torres, E. A. F. da S. (2004). Effect of fat replacers on the nutritive value and acceptability of beef frankfurters. Journal of Food Composition and Analysis, 17( 3-4), 469-474. doi:10.1016/j.jfca.2004.03.016 -
NLM
Sampaio GR, Castellucci CMN, Pinto e Silva MEM, Torres EAF da S. Effect of fat replacers on the nutritive value and acceptability of beef frankfurters [Internet]. Journal of Food Composition and Analysis. 2004 ; 17( 3-4): 469-474.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.jfca.2004.03.016 -
Vancouver
Sampaio GR, Castellucci CMN, Pinto e Silva MEM, Torres EAF da S. Effect of fat replacers on the nutritive value and acceptability of beef frankfurters [Internet]. Journal of Food Composition and Analysis. 2004 ; 17( 3-4): 469-474.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.jfca.2004.03.016 - Qualidade de salsichas: sensorial e lipídica
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Informações sobre o DOI: 10.1016/j.jfca.2004.03.016 (Fonte: oaDOI API)
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