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Inulin as fat substitute in low fat, dry fermented sausages

✍ Scribed by E. Mendoza; M.L. Garcı́a; C. Casas; M.D. Selgas

Book ID
117496172
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
112 KB
Volume
57
Category
Article
ISSN
0309-1740

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✍ M.L Garcı́a; R Dominguez; M.D Galvez; C Casas; M.D Selgas 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 149 KB

The effect of addition of cereal and fruit dietary fibres on the sensory properties of reduced-fat, dry fermented sausages was studied. Dry fermented sausages with 6 and 10% pork backfat were manufactured, with addition of cereal (wheat and oat) and fruit (peach, apple and orange) dietary fibres, at