title: The effect of fructooligosaccharides on the sensory characteristics of cooked sausages.
abstract: The effect of a short chain fructooligosaccharide on the sensory properties of conventional and reduced-fat cooked meat sausages has been studied in products in which a fat reduction of close to 40% was obtained. The fibre assayed was used in sufficient amounts to constitute between 2% and 12% of the final product. The energy value reduction of the final products was close to 35%. Instrumental measurements of colour and texture were performed. Sensory properties were estimated by a hedonic test. A correlation principal component analysis was performed. The results showed that the sensory and textural properties and the overall acceptability were very good, which indicated that this fibre can be considered a good fat replacer in meat products. Thus, with its addition, a reduced calorie product enriched with soluble dietetic fibre is obtained.
authors: Departamento de Nutrición, Bromatologı́a y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors: E
authors: E
authors: Cáceres
authors: M L
authors: ML
authors: García
authors: J
authors: J
authors: Toro
authors: M D
authors: MD
authors: Selgas