Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, Madrid, Spain
Abstract
Different strategies
were examined for incorporation of chia flour (10%) and olive oil to
improve the fat content in frankfurters. Nutritional composition,
technological properties, sensory and microbiological analyses were
studied as affected by the strategy used and by chilling storage. Chia
increased total dietary fibre (98% insoluble dietary fibre) and minerals
(K, Mg, Ca, Mn) irrespective of the incorporation strategy. Fat and
energy content reduction (>. 26%) were achieved in all frankfurters
reformulated with chia and olive oil. Chia addition increased linolenic
acid and reduced processing and purge in all samples. Lightness and
redness of frankfurters were affected by the presence of chia, but there
was no clear evidence of influence by the mode of addition. Frankfurter
texture was influenced by the strategy used to incorporate chia and
olive oil and by chilling storage. Samples were judged acceptable and
contained low microorganism levels. Frankfurters containing chia were
suitable for labelling with certain nutrition and health claims. © 2015
Elsevier Ltd.
Author keywords
Chia; Fatty acid profile; Frankfurter; Nutritional composition; Olive oil emulsion gel; Technological properties
Indexed keywords
Engineering controlled terms: Emulsification; Emulsions; Fatty acids; Manganese; Nutrition; Sensory analysis
Chia; Fatty acid profiles; Frankfurter; Nutritional compositions; Oil emulsions; Technological properties
Engineering main heading: Olive oil
