Published

2004-01-01

Un acercamiento al diseño de los productos cárnicos bajos en grasa parte I. productos de picado grueso.

Keywords:

Productos cárnicos hipocalóricos, Sustitutos de grasa, Productos cárnicos bajos en grasa, Productos cárnicos de pasta gruesa. (es)

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Authors

  • Luz Miriam Echeverri Palacio
  • Sandra Patricia Rincón Alcalá
  • Jairo Humberto López Vargas
  • Diego Alonso Restrepo Molina
En esta investigación se presenta la formulación y elaboración de una hamburguesa baja en grasa, utilizando sustitutos de ésta, los cuales además de disminuir el contenido calórico del producto, mantienen propiedades de sabor y textura similares a los alimentos altos en grasa. Mediante ensayos preliminares se estableció una hamburguesa patrón con 20% de grasa. Se probaron nueve reemplazantes, con los cuales se sustituyó el 50% de la grasa del testigo y mediante análisis sensoriales se seleccionaron, colágeno y fibra, como los dos sustitutos que brindaron características más similares a las de la hamburguesa patrón previamente establecida.

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