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Journals / Gıda / 2015 / Cilt: 40 - Sayı: 3

EFFECT OF BACTERIAL CELLULOSE AS A FAT REPLACER ON SOME QUALITY CHARACTERISTICS OF FAT REDUCED SUCUK

YAĞI AZALTILMIŞ SUCUĞUN BAZI KALİTE ÖZELLİKLERİ ÜZERİNE YAĞ İKAME MADDESİ OLARAK KULLANILAN BAKTERİYEL SELÜLOZUN ETKİSİ

Aylin AKOĞLU
İbrahim ÇAKIR
İlker Turan AKOĞLU
Aynur Gül KARAHAN
M Lütfü ÇAKMAKÇI
Journal
Gıda
Pages
133–140
Publication Date
2015-06-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

No significant differences were observed inodour, color, texture, flavor and overall acceptability between samples.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Öz Bacterial cellulose (BC) produced by Gluconacetobacter sp.
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Key Findings & Data:A06O2 strain was used as a fat replacer insucuk (Turkish dry fermented sausage) and effect on some quality characteristics of sucukwas investigated in the present study.
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Conclusion & Impact:No significant differences were observed inodour, color, texture, flavor and overall acceptability between samples.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Bakteriyel selüloz · sucuk · yağ ikame maddesi

Özet

Öz Bacterial cellulose (BC) produced by Gluconacetobacter sp. A06O2 strain was used as a fat replacer insucuk (Turkish dry fermented sausage) and effect on some quality characteristics of sucukwas investigated in the present study. Moisture and protein contents of sucuk samples increased withdecreasing fat levels and increasing BC levels. While the addition of BC affected hardness value, it didnot affect gumminess and chewiness values of sucuk samples. Reducing fat content caused increasingof a and b values and decreasing of L value (P > 0.05). No significant differences were observed inodour, color, texture, flavor and overall acceptability between samples. The results indicated that BCcould be used as fat replacer in the production of reduced fat dry fermented sausages

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Cite This Article

AKOĞLU, A., ÇAKIR, İ., AKOĞLU, İ. T., KARAHAN, A. G., ÇAKMAKÇI, M. L. (2015). EFFECT OF BACTERIAL CELLULOSE AS A FAT REPLACER ON SOME QUALITY CHARACTERISTICS OF FAT REDUCED SUCUK. Gıda, Cilt: 40 - Sayı: 3, 133–140. https://ajindex.com/articles/39428

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References (10)

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