Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat

Cofrades, Susana; Hughes, E. B.; Troy, Declan J.

doi:10.1007/s002170050583

Cited by 43 publications

(33 citation statements)

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“…Anderson and Berry (2001) observed that 10% fat beef patties extended with pea fiber had higher cooking yield. Cofrades et al (2000) showed an inverse linear effect on cooking loss of bologna with increased (0-5%) level of soy fiber. Trout et al (1992) also reported higher cooking yields in 5% fat patties with the use of sugar beet fiber, oat fiber, and polydextrose.…”

Section: Processing Propertiesmentioning

confidence: 93%

“…Both increases (Chang & Carpenter, 1997;Claus & Hunt, 1991) and decreases (Grigelmo-Miguel et al, 1999) in hardness have been reported when fiber was added to various meat products. Cofrades et al (2000) reported that hardness and chewiness increased and cohesiveness decreased when soy fiber content increased from 0% to 5% in bologna sausages. Hughes et al (1997) reported that oat fiber performed best at low fat levels (5% vs. 30%) when added water was high indicating that the fiber can partially offset some of the changes that occur in low-fat products where water is substituted for fat.…”

Section: Textural Propertiesmentioning

confidence: 97%

“…This has resulted in the production of more stable low fat meat products with better textural properties (Bloukas & Paneras, 1996;Claus & Hunt, 1991;Cofrades, Hughes, & Troy, 2000;Desmond & Troy, 2002;Grigelmo-Miguel, Abadía-Serós, & Martín-Belloso, 1999). Several dietetic fibres have also been used in meat products not only as potential fat substitutes, but also because of their possible beneficial health effects (Chang & Carpenter, 1997;Hughes, Cofrades, & Troy, 1997;Mansour & Khalil, 1997).…”

Section: Introductionmentioning

confidence: 97%

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Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna

Pietrasik

Janz

2010

Food Research International

112

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Section: Processing Propertiesmentioning

confidence: 93%

Section: Textural Propertiesmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna

Pietrasik

Janz

2010

Food Research International

112

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“…Apesar da coloração mais escura das frações ricas em fibras, estas têm grande potencial de aplicabilidade na indústria de alimentos, como fonte de fibras, especialmente de β-glucanas, que possuem comprovada propriedade funcional [5,27,40]. No entanto, as frações ricas em amido apresentam valor comercial bastante inferior, o que pode inviabilizar economicamente o processo de fracionamento.…”

Section: Fraçãounclassified

“…As frações ricas em fibra, compostas predominantemente de β-glucanas, por exemplo, podem ser indicadas para uso como ingredientes nutracêuticos, substitutos da gordura em sorvetes, espessantes de molhos e na formulação de almôndegas e embutidos cárneos [5,27,40]. Já as frações ricas em proteínas, com elevado valor nutritivo, fruto de um bom balanceamento de aminoácidos [30], podem ser indicadas para a produção de pães, alimentos infantis, dietas para esportistas e alimentos geriátricos [27].…”

Section: -Introduçãounclassified

Fracionamento a seco da farinha de aveia e modificação química da fração rica em amido

Daniel¹,

Bochi²,

Steffens³

et al. 2006

Ciênc. Tecnol. Aliment.

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RESUMOO estudo teve por objetivo obter frações de farinha de aveia enriquecidas em amido e em fibras pelo fracionamento a seco e modificar quimicamente (fosfatação) o amido da fração rica neste constituinte, avaliando suas propriedades funcionais. O fracionamento foi efetuado utilizando-se as granulometrias > 300, 212-300, 150-212, e <150 µm. As frações > 300 µm e 212-300 µm foram semelhantes, com aumento de aproximadamente 1,5 e 2,7 vezes nos teores de proteína e fibra, e redução de 0,5-0,6 vezes no teor de amido, quando comparadas à farinha integral. As frações 212-150 µm e <150 µm foram semelhantes entre si e apresentaram os maiores teores de amido (aproximadamente 70%). A fração rica em amido <150 µm, que apresentou maior rendimento no fracionamento (35,5%), foi fosfatada usando tripolifosfato de sódio a 150-155 °C, por 20 e 40 min, resultando em 0,39 e 0,32% de fósforo ligado, respectivamente. Nas frações de amido fosfatadas a capacidade de ligação de água fria aumentou (1,9-3,3 vezes), enquanto a sinérese a 5 °C ou após congelamento/descongelamento foi reduzida (6-20 e 5-6 vezes, respectivamente) significativamente quando comparadas à nativa. A fosfatação reduziu o aumento de opacidade dos géis de amido durante armazenagem a 5 °C, indicando menor tendência a retrogradação. Assim, o fracionamento a seco da farinha de aveia proporcionou frações ricas em proteínas e fibras ou ricas em amido, e a fosfatação da fração enriquecida em amido melhorou suas propriedades funcionais, o que pode ampliar o potencial de aplicação e o valor econômico dessa fração na indústria de alimentos. Palavras-chave: amido de aveia, peneiramento, amido monoéster fosfato, sinérese, capacidade de ligação à água a frio SUMMARY DRY FRACTIONATION OF OATMEAL AND CHEMICAL MODIFICATION OF STARCH RICH FRACTION. The objective of this study was to obtain starch and fiber enriched oatmeal fractions through sieving, chemically modifying (phosphorylation) the starch enriched fraction, and evaluating its functional properties. Fractionation was performed using > 300, 212-300, 150-212, and < 150 µm sieve. Fractions > 300 µm and 212-300 µm were similar and had increased protein and fiber content (1.5 and 2.7 fold), but reduced starch content (0.5-0.6 fold) when compared to whole oatmeal. Fractions 212-150 µm and < 150 µm were similar and had the highest starch content (around 70%). The starch-rich fraction < 150 µm that had the highest yield during sieving (35.5%) was phosphorylated with sodium tripolyphosphate at 150-155 °C for 20 and 40 min, yielding 0.39 and 0.32% phosphorus bound, respectively. Cold water binding capacity increased (1.9-3.3 fold), while syneresis at 5 °C or after freezing/thawing was significantly reduced (6-20 and 5-6 fold, respectively) in phosphorylated starch fraction when compared to the native starch fraction. Phosphorylation reduced the increase of pasta opacity during storage at 5 °C, which indicates a lower retrogradation tendency. Thus, oatmeal sieving yielded fractions either enriched in fiber and protein or enriched i...

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Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

Jakobsen

Vuholm

Aaslyng

et al. 2014

Food Science & Nutrition

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Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20% (20%S) and 10% (10%S) (w/w) fat sausages were also included. Liking was investigated in consumer tests with two Danish target groups (49 children aged between six and nine and 24 parents). RBS and WBS were similar with regard to their sensory descriptive attributes, but the structure of these sausages was coarser and the color was more brown than the other sausages. RBS was similar to the commercial 10%S with regard to several sensory attributes and liking, whereas WBS was the least juicy, had a higher intensity of cereal odor and flavor, and the lowest liking.

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Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat

Cited by 43 publications

References 1 publication

Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna

Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna

Fracionamento a seco da farinha de aveia e modificação química da fração rica em amido

Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

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