Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin

Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin

Fat replacement by carboxymethyl cellulose (CMC) and inulin (IN) for the manufacture of low‐fat lamb patties was investigated utilizing mixture design. The effect of fat, CMC, and IN levels on texture, color, weight loss, patty diameter reduction, and sensory characteristics was investigated. The pr...

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Veröffentlicht in:Food Science & Nutrition 2019-04, Vol.7 (4), p.1328-1336
Hauptverfasser: Guedes‐Oliveira, Juliana M., Costa‐Lima, Bruno R. C., Oliveira, Denize, Neto, Adelino, Deliza, Rosires, Conte‐Junior, Carlos A., Guimarães, Carlos Frederico M.
Format: Artikel
Sprache:eng
Schlagworte:
Carboxymethyl cellulose
Carboxymethylcellulose
Cellulose
Consumers
Consumption
Design
fat replacer
Fat substitutes
Flavor
Hydrogenation
Inulin
lamb patties
Meat processing
mixture design
Original Research
Reduction
Sensory evaluation
Sensory perception
Sensory properties
Weight loss
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Zusammenfassung:Fat replacement by carboxymethyl cellulose (CMC) and inulin (IN) for the manufacture of low‐fat lamb patties was investigated utilizing mixture design. The effect of fat, CMC, and IN levels on texture, color, weight loss, patty diameter reduction, and sensory characteristics was investigated. The presence of CMC decreased hardness (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.965