Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorGomes, Hewerton Barbosa-
Autor(es): dc.creatorRodrigues, Lorena Mendes-
Autor(es): dc.creatorMassingue, Armando Abel-
Autor(es): dc.creatorLima, Ítalo Abreu-
Autor(es): dc.creatorRamos, Alcinéia de Lemos Souza-
Autor(es): dc.creatorRamos, Eduardo Mendes-
Data de aceite: dc.date.accessioned2026-02-09T12:49:17Z-
Data de disponibilização: dc.date.available2026-02-09T12:49:17Z-
Data de envio: dc.date.issued2020-08-19-
Data de envio: dc.date.issued2020-08-19-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/42480-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1168913-
Descrição: dc.descriptionObjective This study investigates the technological and sensory profile of boneless dry-cured ham with different contents of lactulose added as a prebiotic ingredient. Methods In addition to the control samples (without the addition of lactulose), three treatments were formulated to contain 2%, 4%, or 6% lactulose. Technological (lactulose content, instrumental color and texture profile analysis) and sensory (acceptance and check-all-that-applies tests) analyses were performed on the final product. Results The lactulose content in the finished product (1.86%±0.23%, 3.16%±0.18%, and 2.51%±1.35%) was lower than the lactulose originally added (2%, 4%, and 6%, respectively). The addition of 4% and 6% lactulose made (p<0.05) the products darker (lower L*) and redder (lower h) with higher hardness and chewiness values, when compared to control samples. The additions of 2% and 4% lactulose reduce the appearance acceptability of the products, but overall the treatments were well accepted. Conclusion The use of up to 4% lactulose as a prebiotic in the production of boneless dry-cured hams provides an alternative to improving its nutritional value with little alteration in the technological characteristics and still meeting the sensory characteristics desired by consumers.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceAsian-Australasian Journal of Animal Sciences-
Palavras-chave: dc.subjectCheck-all-that-apply analysis-
Palavras-chave: dc.subjectPork product-
Palavras-chave: dc.subjectSensorial analysis-
Palavras-chave: dc.subjectTexture profile analysis-
Palavras-chave: dc.subjectInstrumental color-
Título: dc.titleSensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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