Proba zastosowania inuliny do potraw miesnych

• Autorzy: Gorecka D. , Korczak J. , Flaczyk E. , Gryska A.

Warianty tytułu

EN

The application of inulin to meat dishes

• Języki publikacji: PL

Abstrakty

EN

The aim of this study was to evaluate the optimal level of inulin to the fried and boiled meat balls. The inulin was added to the meat dishes on the level 2%, 5% and 10% and as a fat replacement on the level 10%, 20% and 25%. The sensory evaluation after preparation and 7 days storage in frozen state was done. The caloricity of the meat dishes has been also calculated. It was found that the fried and boiled meat balls with added inulin on the level 2%, 5% and 10% had very good sensory quality. The frozen meat dishes with 5% of inulin were better in the taste and texture in compare with control sample. The meat dishes with 25% of inulin as a fat replacement were the best. It was calculated that the fried meat balls with inulin on the level 10%, 20% and 25% as a fat replacement have decreased caloricity for about 6%, 12% and 15%, respectively and boiled meat balls for about 9%, 17% and 22% in compare with the control sample.

Słowa kluczowe

PL

inulina; wlasciwosci prozdrowotne; zywnosc funkcjonalna; Krynica-Zdroj konferencja; konferencje; ocena sensoryczna; warsztaty zywieniowe; potrawy miesne; zamienniki tluszczu

EN

inulin; protective property; functional food; Krynica-Zdroj conference; conference; sensory assessment; dietary workshop; meat dish; fat replacer

• Wydawca: -
• Czasopismo: Bromatologia i Chemia Toksykologiczna
• Rocznik: 2004
• Tom: 37
• Numer: Supl.
• Opis fizyczny: s.169-175,tab.,bibliogr.

Twórcy

autor

Gorecka D.

• Akademia Rolnicza, ul.Wojska Polskiego 31, 60-628 Poznan

autor

Korczak J.

autor

Flaczyk E.

autor

Gryska A.