Resumen

QUINO, Marco L  y  ALVARADO, Juan A. PHYSICOCHEMICAL AND SENSORIAL EFFECTS OF THE USE OF DIETARY FIBER IN SAUSAGES OF THE VIENNA TYPE OF LOW FAT CONTENT. Rev. Bol. Quim [online]. 2014, vol.31, n.2, pp.114-115. ISSN 0250-5460.

In this paper were studied the effects caused by the addition of two percentages of inulin (4% and 6%) as a source of dietary fiber, on some physicochemical and sensory properties of sausages type Vienna whose fat content has been reduced, prepared under quality requirements of the Bolivian Institute for Standards and Quality (IBNORCA) and under the guidelines of the Food and Drug Agency of USA (FDA) for fat reduction. Adding 4% inulin did not influence the protein and ashvalues, but caused an increase in moisture of 1.5% and a decrease to 27% of fat. Adding 6% inulin not influence protein and ash values, but caused an increase in humidity of 3.5% and a decrease to 42% of fat. The addition of these two percentages inulin kept the flavor (taste and odor), but varied texture and color decreasing softness and the reddish hue of the product. Original Spanish mu: Efectos fisicoquímicos y sensoriales del uso de fibra dietaria en salchichas tipo viena reducida en grasas

Palabras clave : Inulin; Low fat; Sausage; Dietary fiber.

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