Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami

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dc.authoridTekin, Aziz/0000-0002-1534-6800
dc.authorwosidJAVIDIPOUR, Issa/ABG-6466-2021
dc.authorwosidTekin, Aziz/AAH-5374-2020
dc.contributor.authorJavidipour, I
dc.contributor.authorVural, H
dc.contributor.authorÖzbas, ÖÖ
dc.contributor.authorTekin, A
dc.date.accessioned2024-08-04T20:13:45Z
dc.date.available2024-08-04T20:13:45Z
dc.date.issued2005
dc.departmentİnönü Üniversitesien_US
dc.description.abstractTurkish-type salami is an emulsion type product that is only shelf stable at chilling temperature. The use of three interesterified vegetable oils (IVOs) prepared from either palm, cottonseed or olive oil (IPO, ICO and IOO, respectively) together with 2% sugar beet fibre (SBF) (<425 mum) was studied in the production of Turkish-type salami. These compounds were used to modify the fatty acid composition and increase the dietary fibre content of the traditional product. Beef fat (10%) was replaced by one of the IVOs at either 60 or 100%. The addition of SBF significantly increased (P < 0.05) the total dietary fibre content and water-holding capacity of salamis. Incorporation of IVOs improved the nutritional content of the product because it altered the fatty acid composition. It was found that total or partial replacement of beef fat by IVOs, as well as the presence of 2% SBF, did not lead to significant changes in appearance, colour, texture, flavour or sensory score. The use of IVO and SBF as fat substitutes could be used to obtain a low fat product with high dietary fibre and a modified fatty acid composition.en_US
dc.identifier.doi10.1111/j.1365-2621.2004.00928.x
dc.identifier.endpage185en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-13444291320en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage177en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2004.00928.x
dc.identifier.urihttps://hdl.handle.net/11616/93809
dc.identifier.volume40en_US
dc.identifier.wosWOS:000226651400007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectcottonseed oilen_US
dc.subjectfatty acid compositionen_US
dc.subjectinteresterificationen_US
dc.subjectolive oilen_US
dc.subjectpalm oilen_US
dc.subjecttotal dietary fibreen_US
dc.titleEffects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salamien_US
dc.typeArticleen_US

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