Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers

Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers

Fats play a key role in the rheological and textural properties of meat products. However, growing awareness of the link between diet and disease has stimulated research on fat replacers that can replicate these functional properties. Inulin, a β-D-fructose polymer available in various degrees of po...

Full description

Saved in:
Bibliographic Details
Main Authors: Michela Pia Totaro, Mariana Miccolis, Davide De Angelis, Giuseppe Natrella, Francesco Caponio, Carmine Summo, Michele Faccia
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
fat replacement
inulin
mixture design
rheological properties
beef burgers
degree of polymerization
Online Access:https://www.mdpi.com/2304-8158/14/12/2127
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/14/12/2127

Similar Items