Potato Puree Research Articles

Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

SummaryThe inherent poor cooking quality and poor texture of mixed‐grain pasta limit consumer acceptance. This study systematically investigated the effect of curdlan in the processing of sweet potato puree oat mixed‐grain noodles, and comprehensively analysed a number of key indicators such as cooking characteristics, moisture state, texture properties, microstructure, starch crystallinity characteristics, short‐range ordered structure and thermal properties. At the production practice level, the study clearly indicated that the 0.6% curdlan addition ratio was the best solution in sweet potato puree oat mixed‐grain noodles processing. This finding not only significantly reduces the fracture rate, water absorption rate and cooking loss rate during the cooking process, but also significantly improves the quality and yield of the product, and brings significant improvement in the taste and texture of the noodles, which is of great significance for industrial production. In the microstructural and molecular studies, we revealed how curdlan could enhance the structural stability and mechanical strength of noodles by promoting the uniform distribution of starch granules in the gluten protein network. Further, through X‐ray diffraction, ordered structure and thermal property analyses, we have found that colchicine can effectively regulate the interactions of hydrogen bonding between starch and the content of straight‐chain and branched‐chain starch, which significantly reduces the crystallinity, ordered short‐chain structure and enthalpy of pasting of starch in the pasta. These in‐depth research results not only help us to understand more comprehensively the formation mechanism of the modification of pasta quality by curdlan, but also provide a solid theoretical foundation and practical guidance for the improvement of pasta quality in mixed grains.

Use of dishwashers fails to inactivate foodborne pathogens in home-canned model foods

Risky home canning techniques are still performed for food preservation due to limited science-based recommendations. This study aimed to evaluate the inactivation of Shiga toxin-producing Escherichia coli O157:H7, Salmonella enterica (ser. Typhimurium, Enteritidis, and Infantis) and Listeria monocytogenes during home canning with a household dishwasher. The 450 mL of blended tomato (acidic liquid food) and potato puree (non-acidic solid food) were prepared with 1.5 % salt and 25 mL vinegar as model foods in glass jars (660 mL). The two model foods were sterilized, then inoculated with separate cocktails of each pathogen at 106–107 CFU/g. The prepared jars were placed in the bottom rack of a dishwasher and subjected to the following cycles: economic (50 °C, 122 min), express (60 °C, 54 min), and intensive (70 °C, 96 min). Temperature changes in jars were monitored by using thermocouples during heat treatment. Within the center of the jars, temperatures were measured as 45 to 53 °C in blended tomato and 44 to 52 °C in potato puree during all tested dishwasher cycles, respectively. The economic cycle treatment reduced S. enterica, E. coli O157:H7, and L. monocytogenes populations by 3.1, 4.6, and 4.2 log CFU/g in blended tomato (P ≤ 0.05), where a <1.0 log reduction was observed in potato puree (P > 0.05). All pathogens showed similar heat resistance during the express cycle treatment with a log reduction ranging from 4.2 to 5.0 log CFU/g in blended tomato and 0.6 to 0.7 log CFU/g in potato puree. Reduction in L. monocytogenes population was limited (0.6 log CFU/g) compared to E. coli O157:H7 (2.0 log CFU/g) and S. enterica (2.7 log CFU/g) in blended tomato during the intensive cycle treatment (P ≤ 0.05). Dishwasher cycles at manufacturer defined settings failed to adequately inactivate foodborne pathogens in model foods. This study indicates that home-canned vegetables may cause foodborne illnesses when dishwashers in home kitchens are used for heat processing.

Pembuatan Nugget Ayam dengan Penambahan Puree Ubi Jalar Ungu dan Udang

Chicken nuggets with the addition of purple sweet potato puree and shrimp are innovative nuggets made from chicken meat, purple sweet potato, shrimp and spices. The experiment aimed to determine: 1) the best sensory test quality: 2) nutritional content, namely Protein, Fat, Carbohydrate, Antioxidant, Fiber; and 3) selling price 250 grams. research method used experiments to conduct 2 trials to determine best sensory test. Data collection techniques through sensory tests using instrument 30 panelists. Data analysis technique with quantitative descriptive analysis of percentages. results showed: 1) color sensory test results 22 (69%) light purple, 8 (25%) purple and 2 (6%) not purple, shape 16 (53%) love-shaped, 14 (47%) less perfect, aroma 21 (70%) smells combination of chicken and purple sweet potato, 7 (23%) combination of chicken and shrimp, 2 (7%) less flavorful shrimp and purple sweet potato, taste 20 (67%) moderately savory combination of chicken shrimp little sweetness purple sweet potato, 9 (30%) savory combination of chicken, shrimp, 2 (3%) sweet not savory purple sweet potato. Texture 18 (60%) soft chewy solid 12 (40%) solid; 2) laboratory test results content per 100 grams; Protein 12.83%, Carbohydrate 36.56%, Fat 6.05%, Antioxidant 92.88%, Fiber 3.22%; 3) Selling price 250 grams IDR 36.800.

Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree

Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree

Effect of Storage on the Antioxidant, Color and Sensory Properties of Local Bread

The aim of this study is to evaluate the effect of storage on antioxidant, color and sensory properties of bread, containing sourdough and potato puree, baked in stone oven in Afyonkarahisar which is city of Turkey. Sourdough was used as yeast for the production of bread. Potato puree was added to the formulation at the ratio of 30%. Breads were stored in sealed polyethylene bag at room temperature (20°C) for 1, 5 and 10 days. Bread characterization, color, β-carotene, phenolics, minerals were analyzed and a sensory evaluation was performed. Decrease in bread mass, height, width, crust thickness, total volume and specific volume were observed. β-carotene and phenolic compounds quantity of breads decreased with increasing of storage time. Storage caused a change in the crumb color of breads. Storage statistically didn’t affect the crust color values of breads. According to the panelist scores, it can be concluded that all breads stored 1, 5 and 10 days had a desired crust color, crumb texture, porosity, aroma and overall acceptance.

Evaluation of nutritional value, consumer preference, and profitability of orange‐fleshed sweet potato puree–incorporated bread and injera

AbstractIncorporation of orange‐fleshed sweet potato (OFSP) puree into wheat flour bread and teff flour injera can enrich the β‐carotene content of the products. Information about the optimal proportion of OFSP puree to be mixed with wheat and teff flour to make bread and injera is currently lacking in Ethiopia. This study was carried out to determine the optimum proportion of OFSP puree to be incorporated into wheat flour bread and teff flour injera, and to evaluate the nutritional content, sensory acceptability, and profitability of OFSP‐blended wheat bread and teff injera. Four OFSP puree:wheat flour ratio (0:100, 15:85, 30:70, and 45:55) and four OFSP puree:teff flour ratio (0:100, 15:85, 30:70, and 45:55) were evaluated. Significant differences (p &lt; 0.05) were found for β‐carotene content among the four bread and injera treatments. The highest β‐carotene (2340 µg 100 g−1 and 1735.00 µg 100 g−1) content was found in the bread and injera blended with 45% OFSP puree, respectively. Marked differences were also found among bread treatments with overall acceptability scores of 6.22 (100% wheat flour bread) and 5.93 (15% OFSP puree blended bread). Similarly, overall sensory acceptability varied profoundly among injera treatments with the highest scores of 5.73 and 5.85 recorded for injera blended with 15% and 30% OFSP puree, respectively. Considering the higher β‐carotene content and sensory qualities, bread and injera made from wheat and teff flour blended with 30% OFSP puree is recommended for commercial production and consumption among urban and rural consumers, including the most vulnerable groups to vitamin A deficiency.

Exploring the potential of potato products: Puree and cellulose nanofibers, to improve the nutritional value of mayonnaise

This study aimed to prepare fat-reduced mayonnaise (FRM) using potato puree (PP) and cellulose nanofiber suspension (CNFS, 1.5% w/v) as fat replacer and nutrient supplement, to explore the potential of potato products. Compared with commercial mayonnaise, the texture and rheology of FRMs improved significantly. The optimal formulation of FRM (O-FRM) was selected, and the content of CNFS–PP mixture (the ratio of CNFS and PP was 10:90), corn oil, egg yolk, vinegar, sugar, and salt was 40.0%, 35.0%, 16.0%, 3.5%, 3.0%, and 2.5% (w/w), respectively. O-FRM displayed similar color with commercial full-fat mayonnaise (C-FFM). Its protein and dietary fiber contents were higher than C-FFM and commercial low-fat mayonnaise (C-LFM). Its oil content and energy were lower than C-FFM. Meanwhile, its total acceptability was lower than C-FFM but higher than C-LFM. Overall, CNFS and PP are promising for improving the nutritional quality while maintaining desirable textural and sensorial attributes of mayonnaise.

The influence of gentle processing of orange sweet potato on quality properties of purees

Ipomoea batatas L. represents one of the most important tuber crops, after potato, and could be a real aid in preventing food insecurity, and malnutrition or sustaining a healthier lifestyle. Four thermal treatments were used to process the raw sweet potatoes into ready-to-eat products: boiling, steaming and steaming coupled with ohmic heating at two different voltage gradients (17.5 V/cm and 20 V/cm). Proximate composition, phytochemicals content, color parameters, viscosity, and texture as the main quality properties of the orange sweet potato purees were determined. The sample processed through steaming coupled with ohmic heating registered higher values for the total phenolic content (4.60±0.30 - 5.15±0.15 mg GAE/g DW) and total flavonoids content (7.07±0.41 - 7.66±0.88 mg EQ/g DW), compared to the control sample (4.33±0.28 mg GAE/g DW for the and 4.52±0.30 mg EQ/g DW, respectively), when determining the phytochemical profile. Among all the applied heat treatments, the mastication process was significantly improved when combining steaming with ohmic heating. These results are promising for developing new ready-to-eat products containing high nutritive tubers.

PENGARUH RASIO SARI KEDELAI DAN UMBI KENTANG TERHADAP KANDUNGAN GLUKOSA, PROTEIN DAN KECEPATAN LELEH MELLORINE

Mellorine is a type of dessert whose texture resembles ice cream by replacing some or all of the milk fat using Onabati fat. Vegetable fat from soymilk is commonly used in the manufacture of mellorine. The purpose of this study was to analyze the effect of the ratio of soymilk and potato tubers on the glucose, protein content and physical tests (melting speed and color) on mellorine. This type of research is an experimental study with two repetitions and three treatments, namely soymilk 80%: potato puree 20%, soymilk 70%: potato puree 30%, and soymilk 60%: potato puree 40% using a completely randomized design (CRD). One Way ANOVA was used to analyze the data and further tests will be carried out using DMRT. The results showed that there was a significant effect with a level of 5% on glucose content, protein and physical tests (melting speed and color).

Tailoring business models for small-medium food enterprises in Eastern Africa can drive the commercialization and utilization of vitamin A rich orange-fleshed sweet potato puree

Abstract Orange-fleshed sweet potato (OFSP), a promising crop for alleviating vitamin A deficiency (VAD), can be utilized at home and in commercial food processing as a basic and functional ingredient. The root can be processed into puree that is incorporated in baked and fried products and other products, with a high acceptability rate. When used as a wheat substitute in a bakery, the OFSP puree significantly cuts the production cost. In the last few years and with the intensified promotion of OFSP and OFSP puree products as a sustainable food-based strategy to tackling VAD at the population level, many small-medium food enterprises (SMEs) in the Eastern Africa Region (EAR) have shown great interest in utilizing the OFSP puree in their commercial product lines. However, the OFSP and OFSP puree value chain for commercial usage is still underdeveloped poising raw material supply challenges. In addition, the SMEs are early-stage businesses lacking the capacity and proper business models to propel them to sustainably venture into OFSP processing. As such, there is a need to engage and support SMEs in tailoring business models suitable for their scaling needs along the OFSP value chain to make available in the market, affordable nutrient-dense OFSP-puree products. This article presents the approach that was used to offer tailored Business Development Services (BDS) for selected SMEs in EAR to scale up their capacity to commercialize OFSP puree and puree-based products. The BDS designed and supported six integrated modules: business profile development, business model canvas, understanding the numbers/finances, OFSP value chain analysis, SWOT analysis, and growth plan, to develop and document individual business capacities and aspirations. The SMEs identified numerous opportunities and entry points for OFSP value chain development and expansion through the BDS depending on their business needs.

4D printing of edible insect snacks: Color changes with external pH stimulation

To increase consumers’ acceptance, food 3D/4D printing could be a suitable technology to develop attractive and nutritious insect foods. This study investigated the feasibility of making 4D printed snacks using cricket powder and purple potato puree as main ingredients, and the effect of ink composition on the 3D printing performance was investigated, while the color change caused by pH stimulation (4D) was measured. The results showed that the content of cricket powder and water in the ink significantly affected its rheological properties and printability. The color of the 3D-printed samples varied greatly with pH from red to green but was accompanied by high color stability. Additionally, the hardness, gumminess, adhesiveness, and cohesiveness of the 4D-printed snacks were significantly altered after the pH modification. This research opened a new window for the development of attractive 4D-printed insect snacks, which could be practically applicable of insect proteins for human foods.

Sweet Potatoes Puree Mixed with Herbal Aqueous Extracts: A Novel Ready-to-Eat Product for Lactating Mothers

Worldwide, around 385 thousand babies are born each day. Many of them cannot be breastfed because of several physiological problems of the mothers. Galactogogues remain the most natural and prolific way to improve both milk quantity and quality. Various herbs are traditionally used to increase lactation, but the best known are fennel (Foeniculum vulgare L.) and anise (Pimpinella anisum L.). The main objective of the present study was to obtain some special and nutritious ready-to-eat products from pureed sweet potato (Ipomoea batatas L.) fortified with aqueous extracts from the aforementioned galactogogues herbs. Two different types of thermal treatment, steaming and baking, were investigated to obtain healthy and safe-for-consumption purees. Steam convection had a lower impact, compared with hot air convection, on the content of bioactive compounds among all samples. Among all samples, sweet potato puree with fennel aqueous extract, processed by steaming, (EFCA) showed the highest content of β-carotene (1.27 ± 0.11 mg/g DW), lycopene (0.59 ± 0.07 mg/g DW), and total carotenoids (1.38 ± 0.11 mg/g DW); the cooking loss registered statistically significantly lower values in the case of steam convection. These reports might potentially generate novel ready-to-eat foods used as meals and as well as lactation adjuvants.

Pembuatan Kue Pukis dengan Proporsi Pure Ubi Jalar Ungu (Ipomoea batatas L.) dan Pure Talas (Colocasia esculenta)

Pukis cake is a typical Indonesian wet cake with the basic ingredients of wheat flour. The low consumption of local food ingredients by the community, it is necessary to make pukis cakes by utilizing local food ingredients. Wheat can be replaced with local foodstuffs that have a high starch such as purple sweet potato and taro potato. This problem is the aim of this study to determine the sensory quality of purple sweet potato puree pukis cake and taro sweet potato puree which includes color, shape, aroma, texture, taste. Knowing the nutritional and non-nutritional content which includes antioxidants, protein, fat, carbohydrates, ash, and vitamin C, laboratory tests are carried out, and material costs are calculated. Data collection uses the observation method through sensory tests. The result data were processed with the Anova test followed by the Duncan test. The results showed: 1)The sensory quality of purple sweet potato puree pukis and taro sweet potato puree produced products categorized as good (40%:20%). 2)The nutritional and non-nutritional contents of the product are Antioxidants 8.16%, Protein 6.15%, Fat 3.10%, Carbohydrates 56.01%, Ash 1.39% and Vitamin C 16.88 mg. 3) The material cost of purple sweet potato puree pukis cake and taro pure potato cake is known to be IDR 30,920. Research conclusions 1)The product is expressed well in color, aroma, texture, taste. 2)The use of local food ingredients has an effect on adding product nutrition. 3)The cost of making the product is IDR 30,920.

Consumer willingness to pay a premium for orange-fleshed sweet potato puree products: a gender-responsive evidence from Becker–DeGroot–Marschak experimental auction among low- and middle-income consumers in selected regions of Nairobi, Kenya

Vitamin A deficiency (VAD) is a major public health problem affecting people of all ages, particularly women of reproductive age and young children in the Global South. Nutrient-enriched (biofortified) orange-fleshed sweet potato (OFSP) has promising potential as a sustainable food vehicle to combat VAD. Part of ongoing efforts to combat VAD, particularly among the urban poor populations, include the introduction of innovative OFSP puree, which is utilized as a functional and substitute ingredient in widely consumed baked and fried products. In Kenya, the OFSP puree is used to make commercial products that are affordable by low- and middle-income households. However, there is limited knowledge of consumer awareness, willingness to pay (WTP), and/or how gender plays a role in the uptake of these products. Following a multistage sampling technique, this study employs the Becker–DeGroot–Marschak (BDM) experimental auction method to assess if men and women consumers—from selected, highly populated low- and middle-income areas of Nairobi County in Kenya—are aware and if they would be willing to pay for OFSP puree products. Integrating gender considerations, we use three of the most widely consumed OFSP puree products, bread, buns, and chapati, and three treatment categories, naive, nutritional information, and OFSP puree substitute products' references prices to deduce the WTP for OFSP puree products among men and women. Results showed limited awareness of OFSP and OFSP puree products among men and women. However, both men and women were willing to pay a premium for the OFSP puree products. The intergender comparison showed that women were more willing to pay a premium for the OFSP puree products than men. Gender, age, education, knowledge of OFSP puree products, income category, availability of nutritional information, and reference pricing stand out as significant determinants of WTP.

Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree

Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree

Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree

The creation of 3D printed food with programmed texture has the ambition of getting personalized properties through novel texture perceptions with many different ingredients and is helping the swallowing or mastication problems of vulnerable people. This study is done to determine the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified puree potatoes. At the moment there are not many studies about this correlation, and this information can be very helpful for food texture development. For people with swallowing difficulties, it is critical to have access to safe food with the desired texture. Therefore, understanding the correlation between texture-modified food will aid in the formulation of safe foods with desired sensory properties. Instrumental measurements of fortified puree were performed by a texture analyzer and the attributes obtained were firmness, consistency, cohesiveness, and index of viscosity. Quantitative descriptive analysis with eight trained panelists was employed to characterize the texture of the the3D-printed protein-fortified puree based on six sensory attributes: firmness, thickness, smoothness, rate of breakdown, adhesive, and difficulty swallowing. Three proteins (soy, cricket, and egg albumin with two different concentrations of 3 and 5%) were evaluated against puree potato without any protein as a control. The correlation results obtained from texture analysis and sensory evaluation were statistically significant (P < 0.05) which can be used to understand the impact of ingredients on textured modified puree to predict the sensory attributes which need a lot of time for training panelists.

RESPONS PETERNAK SAPI PERAH TERHADAP PEMBUATAN YOGHURT SUSU SAPI DENGAN PENAMBAHAN PUREE UBI JALAR (Ipomea batatas) DI DESA GEDAWANG KECAMATAN BANYUMANIK KOTA SEMARANG

The objectives of the research were to find out: 1) the response of dairy cow farmers to cow's milk yogurt production with the addition of sweet potato puree; 2) the factors (age, education level, experience of breeding and intensity of extension) that affect the response of dairy cow farmers; 3) the effectiveness of extension and the effectiveness of behavior shift of dairy cow farmers. This research used one group pretest-posttest design and the sampling technique used was the saturated sample technique (census) so that 30 respondents were obtained. The results of data analysis showed that the response of dairy cow farmers inGedawang Village, Banyumanik District was in the "high" category. The variables of age, education level, experience of raising livestock, and intensity of extension simultaneously have a very significant effect on increasing the response of dairy cow farmers in making cow's milk yogurt with the addition of sweet potato puree, with a significant value of 0.000 (P&lt;0.01). Meanwhile, the variable of breeding experience had no significant effect on the response of dairy cow farmers in making cow's milk yogurt with the addition of sweet potato puree. The effectiveness of extension was categorized as effective with a score of 82.17% and the effectiveness of behavior shift was categorized as effective too with a score of 68.52%.

English

Bioactive compounds in sweet potatoes of different flesh colors possessed potential antioxidant and antimicrobial properties important for human health and food quality. The objective of this study was to determine the levels of bioactive compounds and their inhibitory effects on mold fungi in bread. Composite bread was made by replacing 10, 20, 30 and 40% wheat flour with puree from the sweet potato of different flesh colors. The loaves of bread were incubated over 8-days and analyzed for the fungi load. Physiochemical characteristics: Proximate composition, specific sugars, composites of carotenoids, flavonoids, phenols, and antioxidant activity, as well as ascorbic acid, were analyzed. Orange Fleshed Sweetpotato (OFSP) puree bread, at all levels of wheat flour substitution and Purple Fleshed Sweetpotato (PFSP) puree bread at 10 and 20% wheat flour substitution showed increased shelf-life up to six days, compared to 100% wheat bread that staled at day 3. Microbial inhibition properties exhibited by OFSP and PFSP are attributed to their respective phytochemicals and antioxidant activity of 303.38 and 32.29 mgTE/100 g. Yellow Fleshed Sweetpotato (YFSP) puree bread stayed up to day 4 with antioxidant activity of 64.456 mgTE/100 g whereas White Fleshed Sweetpotato (WFSP) and Cream Fleshed Sweetpotato (CFSP) puree breads had significantly lower (p&lt;0.05) levels of phytochemical contents limiting their inhibition.&nbsp; &nbsp; Key words:&nbsp;Phytochemicals, inhibition of fungi, antioxidant activity, sweet potato puree.

Optimization of temperature for effective cleaning with a novel cleaning rig: Influence of soil and surface types

The effect of temperature, soil and surface type on cleaning performance was investigated using newly developed cleaning rig in which the flow characteristic of cleaning solution was a falling film generated by impinging jet. The most common types of foods in dishwashers (spinach, egg yolk, milk, potato puree, minced meat, black tea, and margarine) were studied as soils and the main materials used in household utensils such as stainless steel, glass, porcelain, and plastic were tested as cleaning surfaces. The physicochemical properties of food components and surfaces had a major role in the development of soil-soil associations and the soil-surface interfacial interactions. It was observed that the strength of those interactions was determinant factor of soil removal mechanism which could be resulted in either by cohesive failure or both adhesive and cohesive failure. Regardless of soil type, when the temperature increased, better cleaning scores were obtained since the cleaning solution easily penetrated into soil which led to swelling of soil and reducing interfacial forces. Cleaning performance of soils was modeled using the results of 140 experimental points in Response Surface Methodology (RSM). The optimum temperature was determined for all surface-soil combinations as 56 °C, at which the cleaning scores were the closest to the cleaning performance at 70 °C. Moreover, it was observed that the experimental results of the cleaning at the optimum temperature were similar or better than the values estimated with the model. This study would be useful to develop an understanding on governing factors of cleaning which can be used in optimization of the cleaning process for energy efficient dishwashers.

Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages.

It was investigated whether physicochemical properties and consumer perception of dry-fermented sausages were affected by the partial replacement of fat and salt by other compounds. A control batch and nine experimental batches, following 3 × 3 factorial design, were manufactured. The NaCl was replaced with of calcium lactate, magnesium chloride, or a blend 85% NaCl (sodium chloride) and 15% KCl (potassium chloride). The fat was partially substituted by olive oil, potato puree, or commercial gelatin. The pH, dry matter, fat content, free fatty acid content, peroxide index, microbial analysis, and tasting, were measured. Both fat type and slat type were affected to measured variables. In terms of moisture, gelatin would be the most recommendable substitute for fat, whereas KCL would be the better substitute for salt. The three oil batches and the potato-magnesium batches presented lower fat content than the control batch. Both the free fatty acid content and the peroxide values increased over the ripening time. At the end of the ripening, the three oil batches presented the highest values for free fatty acids, but there were no differences among the batches of peroxide index. Regarding bacterial counts, the potato-KCL batch was the most like the control batch. In visual appraisal, none of the scores of the measured variables were affected by the batch. Nevertheless, the batch of oil-magnesium would be purchased less than expected. The tasting quality was affected only by the salt type, but all of the batches were different from the control. Neither the gender (p > 0.05) nor the age (p > 0.05) of the respondents affected the taste scores, visual appraisal, or purchase intent. Results shows that the partial substitution of fat and salt in dry-fermented sausages is possible, even in greater percentages than those stated in the literature, without a detriment of sensory properties. Nevertheless, further experiments would be necessary to adjust the formulation, as well as to explore other possibilities.