INULIN AND LENTIL FLOUR AS FAT REPLACERS IN MEAT-VEGETABLE PATE - A MIXTURE DESIGN APPROACH

被引：4

作者：

Momchilova, Maria ^{[1
]}

Gradinarska, Dilyana ^{[2
]}

Petrova, Todorka ^{[1
]}

Zsivanovits, Gabor ^{[1
]}

Bakalov, Ivan ^{[1
]}

Penov, Nikolay ^{[3
]}

Yordanov, Dinko ^{[2
]}

机构：

[1] Agricultural Acad, Food Res & Dev Inst, Div Food Technol, 154 Vasil Aprilov Blvd, Plovdiv 4003, Bulgaria

[2] Univ Food Technol, Dept Meat & Fish Technol, 26 Maritza Blvd, Plovdiv 4002, Bulgaria

[3] Univ Food Technol, Dept Food Preservat & Refrigerat Technol, 26 Maritza Blvd, Plovdiv 4002, Bulgaria

来源：

CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2019年 / 11卷 / 03期

关键词：

Emulsion Stability; Pate; Fat Replacer; Texture; BATTER STABILIZATION; PROCESSED MEAT; PRODUCTS; TEXTURE; QUALITY; FRESH; SALT; DRIP;

D O I：

10.34302/cptjfst/2019.11.3.1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the present work, the possibilities of using inulin gel and/or lentil flour as fat replacers in recipes for canned meat products were investigated. Different inulin gel and/or lentil flour concentrations were applied in canned poultry meat pate samples. The influence of functional replacers on the emulsion stability, texture, water content, and organoleptic parameters were studied. Significant differences were found as a result of the replacement or reduction of fat, the type and quantity of functional ingredients (inulin gel and/or lentil flour), (P < 0.05). A direct relationship was observed between the hardness and quantity of lentil flour and inulin gel. The hardest (P < 0.05) samples were obtained with the highest lentil flour concentration as fat content substitute. To sum up, the substitution of half of the fat with inulin and lentil flour in the formulations of the sterilized meat pates can be used to improve the texture and emulsification, nutrition value and health benefits of the product.

引用

页码：5 / 14

页数：10