Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 624 - 624

Published: Feb. 13, 2025

The food industry faces significant challenges in meeting the demand for healthier and more sustainable products, particularly search natural alternatives that optimize nutritional value of processed products and, at same time, improve their functionality shelf life. objective this study was to evaluate eggplant flour (EF) different concentrations (2-9%) as an alternative ingredient production Frankfurt sausages. physicochemical (Aw pH) chromatic properties, well antioxidant activity (ABTS, DPPH, ORAC), total phenolic content, flavonoids, sensory evaluation were analyzed. properties follows: Aw showed average 0.973, pH 6.35. Additionally, differences observed across treatments. values ranged between 586.4-1775.5 ABTS µM eq. Trolox/g sausage 550.7-1764.0 sausage, indicating improvement EF concentration increased. Treatments containing 2% (T2) 3% (T3) achieved acceptability rating close 4 ("I like it slightly"), demonstrating a balance acceptability, although higher adversely affected flavor texture perception. Eggplant effective choice enhancing meat products' quality life, contributing development options.

Language: Английский

Carbon and water footprints of the revalorisation of glucosinolates from broccoli by-products: Case study from Spain

Food and Bioproducts Processing, Journal Year: 2025, Volume and Issue: unknown

Published: March 1, 2025

Language: Английский