Maltodextrinas de Almidón de Yuca: Sucedáneo Graso en Cárnicos
The variables of the process to get maltodextrinas by enzymatic hydrolysis of cassava starch were determined. By hydrolysis at 63C during 10 minutes, using 1.4 g de enzyme Termamyl 120L in a suspension of cassava starch in water at 39.76%, maltodextrines were obtained with an DE (Dextrose Equivalent...
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| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
1997
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=9821428 |
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| Sumario: | The variables of the process to get maltodextrinas by enzymatic hydrolysis of cassava starch were determined. By hydrolysis at 63C during 10 minutes, using 1.4 g de enzyme Termamyl 120L in a suspension of cassava starch in water at 39.76%, maltodextrines were obtained with an DE (Dextrose Equivalent) of 1.6324. With maltodextrines of several DE sausages were made replacing different percentages of fat. The resistance to the cutting, the calories and the lose of weight of the sausages were tested during a month. The sausages were tasted at a panel. Sausages with 15.28 % of fat and 1.66% of maltodextrines with DE =1.6324, which have 341.96 call/100 g, got a grade of 4.1, in comparison with 4.34, that was obtained by a commercial sausage with 376.22 cal/100g and 25.71% of fat. |
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