Bovine Blood Constituents as Fat Replacers in Ham Pâté
نویسندگان
چکیده
Fabiana Ribeiro Viana1, Carolina Schaper Bizzotto1, Disney Ribeiro Dias2, Afonso L. Oliveira3 and Marialice Pinto Coelho Silvestre1* Departamento de Alimentos, Faculdade de Farmácia, UFMG, Av. Olegário Maciel, 2360 – CEP 30180-112, Belo Horizonte, MG, Brazil Centro Universitário de Lavras – UNILAVRAS, Lavras, MG, Brasil Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, UFMG, Belo Horizonte, MG, Brazil Departamento de Alimentos, Faculdade de Farmácia, UFMG, Belo Horizonte, MG, Brazil
منابع مشابه
Fat Replacers
Rationale for Fat Replacers As a food component, fat contributes key sensory and physiological benefits. Fat contributes to flavor, or the combined perception of mouthfeel, taste, and aroma/odor (Ney, 1988). Fat also contributes to creaminess, appearance, palatability, texture, and lubricity of foods and increases the feeling of satiety during meals. Fat can also carry lipophilic flavor compoun...
متن کاملFat Replacers
Rationale for Fat Replacers As a food component, fat contributes key sensory and physiological benefits. Fat contributes to flavor, or the combined perception of mouthfeel, taste, and aroma/odor (Ney, 1988). Fat also contributes to creaminess, appearance, palatability, texture, and lubricity of foods and increases the feeling of satiety during meals. Fat can also carry lipophilic flavor compoun...
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Excess weight is associated with negative health outcomes. Meal replacements are effective in promoting favorable body composition changes in civilian populations; however, their efficacy with military service members who have unique lifestyles is unknown. The objective of this randomized controlled trial was to determine the efficacy of the Army's education-based weight-management program, "We...
متن کاملEffect of modified starch on some physico-chemical and sensory properties of low fat Hamburger
BACKGROUND: Fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. OBJECTIVES: The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. METHODS: In this research, modified starch potato, tapioca (Acety...
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Consumers' awareness about the nutritional profile of their diets has made the industry to respond their needs seriously. In this study, response surface methodology was used to analyze the effect of three fat replacers and two sweeteners on sensory attributes and viscosity of low- calorie pistachio butter. Balangu seed extract (BSG) (0.01-0.04), Reihan seed gum (RSG) (0.01-0.023), xanthan (0.0...
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