|
Nacameh 2010
Dietetic fiber addition effect on Vienna type sausagesKeywords: Inulin , Oligofructose , sausages Abstract: Incorporation of two types of dietetic fiber (inulin and oligofructose) on fat reduced sausages was studied. Fat percent was reduced (30 to 15%). Shear stress was not affected by the incorporation of the dietetic fiber. Maximum shear force values were lower with inulin than with oligofructosacarides as fat replacer.
|