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Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic.
Gomes, Hewerton Barbosa; Rodrigues, Lorena Mendes; Massingue, Armando Abel; Lima, Ítalo Abreu; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes.
Afiliação
  • Gomes HB; Food Science Department, Federal University of Lavras (UFLA), Lavras, Minas Gerais, 37200-000, Brazil.
  • Rodrigues LM; Food Science Department, Federal University of Lavras (UFLA), Lavras, Minas Gerais, 37200-000, Brazil.
  • Massingue AA; Food Science Department, Federal University of Lavras (UFLA), Lavras, Minas Gerais, 37200-000, Brazil.
  • Lima ÍA; Higher School of Rural Development, Eduardo Mondlane University (UEM), Vilankulo, C. P. 1304, Mozambique.
  • Ramos ALS; Food Science Department, Federal University of Lavras (UFLA), Lavras, Minas Gerais, 37200-000, Brazil.
  • Ramos EM; Federal Institute of Education, Science and Technology of Bahia (IFBA), Barreiras Campus, Barreiras, Bahia, 47808-006, Brazil.
Asian-Australas J Anim Sci ; 33(2): 339-348, 2020 02 01.
Article em En | MEDLINE | ID: mdl-31208172
OBJECTIVE: This study investigates the technological and sensory profile of boneless dry-cured ham added with different contents of lactulose as a prebiotic ingredient. METHODS: In addition to the control samples (without the addition of lactulose), three treatments were formulated to contain 2, 4 or 6% lactulose. Technological (lactulose content, CIE color and texture profile analysis) and sensory (acceptance and check-all-that-applies tests) analyses were performed on the final product. RESULTS: The lactulose content in the finished product (1.86±0.23%, 3.16±0.18% and 2.51±1.35%) was lower than the lactulose originally added (2, 4 and 6% respectively). The addition of 4% and 6% lactulose made (P < 0.05) the products darker (lower L*) and redder (lower h) with higher hardness and chewiness values, when compared to control samples. The additions of 2% and 4% lactulose reduce the appearance acceptability of the products, but overall the treatments were well accepted. CONCLUSION: The use of up to 4% lactulose as a prebiotic in the production of boneless dry-cured hams provides an alternative to improving its nutritional value with little alteration in the technological characteristics and still meeting the sensory characteristics desired by consumers.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Asian-Australas J Anim Sci Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Brasil País de publicação: Coréia do Sul
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Asian-Australas J Anim Sci Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Brasil País de publicação: Coréia do Sul