Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties

Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties

Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat s...

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Bibliographic Details
Main Authors: Mariana de Souza Leite GARCIA-SANTOS, Flaviana Sales CONCEIÇÃO, Flávia VILLAS BOAS, Bruna Maria SALOTTI DE SOUZA, Andrea Carla da Silva BARRETTO
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
sausage
resistant starch
fat substitute
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005009106&lng=en&tlng=en

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