Development of prebiotic-rich sausage breads with reduced calories

Abstract

The article discusses the issue of expanding the range of low-calorie sausages. The introduction of Jerusalem artichoke powder due to the inulin included in the composition made it possible to replace part of the fat phase without deteriorating organoleptic properties. This reduces the energy value of the finished product. Inulin increases the water-holding capacity of the minced meat, its stability and retains the texture close to that of sausages with regular fat content. In addition to maintaining functional and technological properties, inulin improves digestion and stimulates the activity of probiotics. The optimal concentration of Jerusalem artichoke powder, which does not change the appearance and taste of sausages, is 5%. Its addition to the recipe made it possible to increase the yield of the finished product by 5%, reduce the fat content by 55%, and the calorie content by 30%. The functional orientation of the product has been proven experimentally, and the benefits of fat-replacing components was reflected in the text of the article.

The Effect of Inulin Substitution as A Fat Replacer on Physicochemical and Sensory Properties of Muffins

“…It is important to note that calorie content is not the only factor to consider when determining the healthfulness of food; other nutrients like fibre, vitamins, minerals, and overall diet should also be considered. Various food products have employed inulin as a sugar or fat replacement, which can assist in lowering the calorie level (Gao et al, 2016;Khramova et al, 2021;Soh et al, 2021). Adding inulin from chicory root effectively replaced dietary fat in sponge cake, reducing total energy and producing a softer texture without affecting consumer acceptance (Rodríguez-García et al, 2012).…”