The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

Psyllium is a source of natural dietary fibre with recognised health benefits that can be used as a hydrocolloid with functional food applications. The purpose of this study was to determine the effect of different levels of Plantago ovata fibres in plant-based sausages on their composition, physico...

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Veröffentlicht in:	European food research & technology 2022-10, Vol.248 (10), p.2483-2496
Hauptverfasser:	Noguerol, Ana Teresa, Larrea, Virginia, Pagán, M. Jesús
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Analytical Chemistry Biotechnology Carbohydrates Chemistry Chemistry and Materials Science Chickpeas Color measurement Composition Conformation Diet Dietary fiber Fibers Food Science Forestry Functional foods & nutraceuticals Mechanical properties Original Paper Plant-based foods Plantago ovata Proteins Sausages Sensory evaluation Shear forces Texture Veganism Vegetarianism Water activity
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