Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

Fat content of frankfurters (20 g/100 g) was replaced with canola and canola-olive oils. Rice bran (RB) and walnut (WE) were added (2.5 g/100 g) to emulsions as macronutrients. Changes in energy values, color, emulsion stability and lipid oxidation of frankfurters during storage were investigated. A...

Full description

Saved in:
Bibliographic Details
Published in:Food science & technology 2011-07, Vol.44 (6), p.1435-1442
Main Authors: Álvarez, D., Delles, R.M., Xiong, Y.L., Castillo, M., Payne, F.A., Laencina, J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Emulsification
Fat industries
Fat substitutes
Food industries
Fruit and vegetable industries
Functional ingredients
Fundamental and applied biological sciences. Psychology
Lipid oxidation
Natural extracts
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Fat content of frankfurters (20 g/100 g) was replaced with canola and canola-olive oils. Rice bran (RB) and walnut (WE) were added (2.5 g/100 g) to emulsions as macronutrients. Changes in energy values, color, emulsion stability and lipid oxidation of frankfurters during storage were investigated. ANOVA model was highly significant for color parameters and energy values ( P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2011.01.006