RAMOS, G. M.; http://lattes.cnpq.br/0864760628694363; RAMOS, Glauco Medeiros.
Resumo:
The consumption of healthier foods, such as low-fat, and have the same characteristics
of the original product, becomes a challenge for the food industry. This study aimed to
optimize the partial replacement of fat by inulin and orange fiber in fish bologna,
keeping its microbiological parameters, sensory and physicochemical quality. To this
end, it was used as fat replacers, inulin and orange fiber, addition of hydrogenated
vegetable fat. Microbiological analyzes were performed, with shelf life study for a
period of 70 days. Sensory analysis was performed with 56 untrained, for appearance
attributes, aroma, texture, flavor, global acceptance and purchase intent test, and
determined whether the chemical composition of the products. With the results of
sensory and chemical analysis, it is optimized them fat substitutes used in bologna. The
fish bologna met the microbiological and physico-chemical criteria established by law
in Brazil, with satisfactory stability when stored under refrigeration for 70 days. The
best combination of inulin and orange fiber minimized the fat content to 38%, 20%
inulin and 42% orange fiber, without diminishing the quality of bologna.
