Restructured low-fat cooked ham containing liquid whey fortified with lactulose

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorOliveira, Cristiane A.-
Autor(es): dc.creatorMassingue, Armando A.-
Autor(es): dc.creatorMoura, Ana Paula R.-
Autor(es): dc.creatorFontes, Paulo Rogério-
Autor(es): dc.creatorRamos, Alcineia de Lemos Souza-
Autor(es): dc.creatorRamos, Eduardo M.-
Data de aceite: dc.date.accessioned2026-02-09T12:15:26Z-
Data de disponibilização: dc.date.available2026-02-09T12:15:26Z-
Data de envio: dc.date.issued2019-02-22-
Data de envio: dc.date.issued2019-02-22-
Data de envio: dc.date.issued2018-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/32917-
Fonte completa do material: dc.identifierhttps://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8529-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1157658-
Descrição: dc.descriptionBACKGROUND Current health concerns have driven consumers to request products with nutritional and physiological advantages, which can be achieved by using prebiotic ingredients. Lactulose is a prebiotic with excellent functional properties and can be easily incorporated into meat products through the addition of liquid whey. This study investigated the technological and sensorial quality of restructured cooked ham elaborated without liquid whey added (control) and with liquid whey containing different contents (0, 30, 60 and 100 g kg−1) of lactulose. RESULTS Liquid whey did not change any technological or sensorial characteristics of the product, but the general acceptability decreased due to addition of lactulose. Samples with higher lactulose concentrations had lower moisture content, pH and refreezing loss and increased carbohydrate content. Control and whey added samples had higher lightness and lower intense color than samples with lactulose. Liquid whey additions with higher lactulose content increased hardness and chewiness of the samples. CONCLUSION Restructured cooked hams formulated with liquid whey and 30 g kg−1 of lactulose had minimal effects on the technological properties and sensory characteristics and, due to the possible benefits conferred by the prebiotic, is a potential alternative to provide meat products with prebiotic activity. © 2017 Society of Chemical Industry-
Idioma: dc.languageen-
Publicador: dc.publisherWiley-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of the Science of Food and Agriculture-
Palavras-chave: dc.subjectPrebiotic-
Palavras-chave: dc.subjectLactulose-
Palavras-chave: dc.subjectLiquid whey-
Palavras-chave: dc.subjectSensorial analysis-
Palavras-chave: dc.subjectCheck-all-that-apply (CATA) questions-
Título: dc.titleRestructured low-fat cooked ham containing liquid whey fortified with lactulose-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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