Abstract
Vegetable fibers from fruits and cereals are increasingly used in the food industry. Dietary fiber has the characteristic of insoluble fiber components that are technologically and nutritionally effective.
 This paper reflects the use of vegetable fibers in raw smoked sausages, describes possible changes in the properties of the product and assesses the feasibility of using fibers. It was found that wheat
 fiber in comparison with oat fiber, peach fiber, Apple fiber, orange fiber, carrot fiber, tiger nut fiber – allows you to produce fiber-rich products that taste, smell and texture do not differ from standard products, and also helps to increase the
 moisture-binding capacity, reduce losses and increase the yield of the finished product. The product is characterized by a more dense and elastic consistency.
Sign-in/Register to access full text options 
Free) 
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 call
