Abstract
The effect of the partial replacement (10 and 20%) of animal fat by a gelled emulsion based on hemp oil and buckwheat flour (hemp-GE) in a traditional pâte was assessed. For that, the nutritional composition, physico-chemical properties, lipid profile, lipid oxidation and sensory properties were evaluated. Hemp-GE had a positive effect in the reduction of cholesterol and improved the n-6/n-3 and PUFA/SFA nutritional ratios which is in line with the nutritional recommendations for the development of healthier meat products. Although reformulated pâtes resulted more susceptible to lipid oxidation and some of their physicochemical properties were modified, these changes were not sufficiently intense to diminish the sensory acceptance of the new product. Structuring healthy vegetal oils employing gelled emulsions in view of using them as partial animal fat replacers in traditional meat products seems to be a useful strategy to make them healthier.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
