Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/42480
metadata.artigo.dc.title: Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic
metadata.artigo.dc.creator: Gomes, Hewerton Barbosa
Rodrigues, Lorena Mendes
Massingue, Armando Abel
Lima, Ítalo Abreu
Ramos, Alcinéia de Lemos Souza
Ramos, Eduardo Mendes
metadata.artigo.dc.subject: Check-all-that-apply analysis
Pork product
Sensorial analysis
Texture profile analysis
Instrumental color
metadata.artigo.dc.date.issued: 2020
metadata.artigo.dc.identifier.citation: GOMES, H. B. et al. Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic. Asian-Australasian Journal of Animal Sciences, [S.l.], v. 33, n. 2, p. 339-348, 2020.
metadata.artigo.dc.description.abstract: Objective This study investigates the technological and sensory profile of boneless dry-cured ham with different contents of lactulose added as a prebiotic ingredient. Methods In addition to the control samples (without the addition of lactulose), three treatments were formulated to contain 2%, 4%, or 6% lactulose. Technological (lactulose content, instrumental color and texture profile analysis) and sensory (acceptance and check-all-that-applies tests) analyses were performed on the final product. Results The lactulose content in the finished product (1.86%±0.23%, 3.16%±0.18%, and 2.51%±1.35%) was lower than the lactulose originally added (2%, 4%, and 6%, respectively). The addition of 4% and 6% lactulose made (p<0.05) the products darker (lower L*) and redder (lower h) with higher hardness and chewiness values, when compared to control samples. The additions of 2% and 4% lactulose reduce the appearance acceptability of the products, but overall the treatments were well accepted. Conclusion The use of up to 4% lactulose as a prebiotic in the production of boneless dry-cured hams provides an alternative to improving its nutritional value with little alteration in the technological characteristics and still meeting the sensory characteristics desired by consumers.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/42480
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos



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