6533b822fe1ef96bd127cdf8

RESEARCH PRODUCT

Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

Rubén DomínguezIgor TomasevicDaniel FrancoPaulo E.s. MunekataJosé M. LorenzoMirian PateiroFrancisco J. BarbaMárcio Vargas-ramellaPaulo Cezar Bastianello Campagnol

subject

0106 biological sciences2. Zero hungerLinseed oilfood.ingredientChemistryfood and beveragesTigernut oil04 agricultural and veterinary sciences040401 food science01 natural sciences0404 agricultural biotechnologyfoodLinseed oilTechnological properties010608 biotechnologyHealthy pateChia seed oilFood scienceFood Science

description

The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pate was assessed. Four different treatments were elaborated: control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencapsulated oils (tigernut, chia and linseed oils). These fat replacements were accompanied by a significant (P lt 0.001) decrease in fat and cholesterol contents. The inclusion of vegetable oils resulted in a significant (P lt 0.001) modification of colour parameters, being tigernut batches which presented the highest redness and yellowness values. Moreover, softer textures were observed in reformulated pates. The fatty acid composition of pates with microencapsulated oils was modified, decreasing the total amount of SFA and increasing PUFA (chia and linseed pates) or MUFA contents (tigernut pates). Pates prepared with oils that contained high n-3 PUFA levels displayed higher TBARS values.

yearjournalcountryeditionlanguage
2020-05-01LWT
https://doi.org/10.1016/j.lwt.2020.109223