Hazelnut as functional food component and fat replacer in fermented sausage

It is intended to develop a fat substituted, low fat and functional fermented sausage by determining the effects of fat substitution (15, 30 and 45% ratio) with hazelnut paste in traditional fermented sucuks. The increase in fat substitution ratio increased the dry matter but decreased the fat and c...

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Veröffentlicht in:	Journal of food science and technology 2018-09, Vol.55 (9), p.3385-3390
Hauptverfasser:	Saygi, Deray, Ercoşkun, Hüdayi, Şahin, Ekin
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemistry Chemistry and Materials Science Chemistry/Food Science Cholesterol Dry matter fat replacers fatty acid composition Fermented food fermented sausages food composition Food quality Food Science functional foods Functional foods & nutraceuticals Hazelnuts Low fat Meat processing Nutrition Original Original Article Sausages Sensory properties Substitutes thiobarbituric acid-reactive substances
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