Name: Fibre Mortadella and Fat Replacement with Carrageenan and Pectin (en Inglés)
Price: 50420.00 CLP
Availability: InStock
Author: Devitte, Serenita ; Dinon, Sandra
ISBN: 9786205941287

portada Fibre Mortadella and Fat Replacement with Carrageenan and Pectin (en Inglés)

Formato

Libro Físico

Autor

Serenita Devitte

Sandra Dinon

Editorial

Our Knowledge Publishing

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

22.9 x 15.2 x 0.3 cm

Peso

0.09 kg.

ISBN13

9786205941287

Categorías

Química industrial e ingeniería química

Fibre Mortadella and Fat Replacement with Carrageenan and Pectin (en Inglés)

Serenita Devitte (Autor) · Sandra Dinon (Autor) · Our Knowledge Publishing · Tapa Blanda

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Miércoles 10 de Julio y el Miércoles 17 de Julio.

Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.

Reseña del libro "Fibre Mortadella and Fat Replacement with Carrageenan and Pectin (en Inglés)"

Mortadella, over the years, has gained a lot of credibility and followers in all social strata in Brazil, becoming an exquisite product. The green banana is appropriate to the preparation of by-products, such as biomass, due to its high content of resistant starch and fibers. The present work had as objective the development of a mortadella added of fibers by the addition of green banana biomass and linseed and the reduction of fat by the addition of pectin and carrageenan. Four formulations with banana biomass were elaborated, and in 3 formulations, besides the addition of biomass, 1% flaxseed was added and the partial replacement of fat by carrageenan and pectin in the proportions of 0.5, 0.3 and 0.1% was performed. The samples were submitted to chemical composition, microbiological and sensorial analyses. The samples proved to be suitable for human consumption in the microbiological evaluation and within the standards required by legislation for the chemical composition. The sensory evaluation showed that carrageenan and pectin can be added to replace fat, allowing a reduction in the fat concentration of the product.