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The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

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The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

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dc.contributor.author Noguerol-Meseguer, Ana Teresa es_ES
dc.contributor.author Larrea Santos, Virginia es_ES
dc.contributor.author Pagán Moreno, Mª Jesús es_ES
dc.date.accessioned 2023-09-15T18:01:33Z
dc.date.available 2023-09-15T18:01:33Z
dc.date.issued 2022-10 es_ES
dc.identifier.issn 1438-2377 es_ES
dc.identifier.uri http://hdl.handle.net/10251/196633
dc.description.abstract [EN] Psyllium is a source of natural dietary fibre with recognised health benefits that can be used as a hydrocolloid with functional food applications. The purpose of this study was to determine the effect of different levels of Plantago ovata fibres in plant-based sausages on their composition, physicochemical, and mechanical properties. Proximate composition was studied. Water activity (a(w)), water release, pH, colour measurement, texture profile analysis (TPA), and Warner-Bratzler Shear Force (WBSF) were determined to establish the physicochemical and textural properties of sausages. A plant-based sausages microstructure study and a sensory study were carried out to better understand conformation and to determine their acceptance. The results showed that sausages had high ash and carbohydrate contents but, above all, a low-fat content. The use of psyllium increased water-holding capacity. The results also indicated that employing Plantago ovata white (PW) fibre can minimise mechanical problems and reduce colour changes. However, PW fibre showed less retained water, which was why chickpea starch further developed and was more gelatinised. At the same time, the plant-based sausages with PW fibre obtained the best overall score with the fewest colour changes in the sensory evaluation. Nevertheless, further studies are recommended to improve the texture and acceptability of these plant-based sausages. es_ES
dc.description.sponsorship The authors acknowledge the financial support of the Generalitat Valenciana (programme FDEGENT 2018) and the company Productos Pilarica S.A. (Paterna, Spain). es_ES
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof European Food Research and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Plant-based sausages es_ES
dc.subject Psyllium fibre es_ES
dc.subject Mechanical properties es_ES
dc.subject Physicochemical characteristics es_ES
dc.subject Microstructure es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s00217-022-04063-2 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//FDEGENT%2F2018/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Noguerol-Meseguer, AT.; Larrea Santos, V.; Pagán Moreno, MJ. (2022). The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages. European Food Research and Technology. 248(10):2483-2496. https://doi.org/10.1007/s00217-022-04063-2 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s00217-022-04063-2 es_ES
dc.description.upvformatpinicio 2483 es_ES
dc.description.upvformatpfin 2496 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 248 es_ES
dc.description.issue 10 es_ES
dc.identifier.pmid 35818621 es_ES
dc.identifier.pmcid PMC9261230 es_ES
dc.relation.pasarela S\471112 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
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