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Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyll...

Jovanovichs, Marcos Roberto Casarin; Pinton, Mariana Basso; Correa, Leticia Pereira; Pedro, Douglas; Mallmann, Carlos Augusto; Wagner, Roger

This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lact...

Date: 2023   |   Origin: Biblioteca Digital do IPB
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