Dietary Fiber from Soybean (<i>Glycine max</i>) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality

Dietary Fiber from Soybean (<i>Glycine max</i>) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality

The objective of the present study was to evaluate the effect of dietary fiber from soybean (glycine max) husk as fat and phosphate replacer on the nutritional, physicochemical, and nutraceutical quality of Frankfurter sausage. A traditional formulation was used for the pork-based sausage and three...

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Bibliographic Details
Main Authors: Ana P. Araujo-Chapa, Vania Urías-Orona, Guillermo Niño-Medina, Dolores Muy-Rangel, Ana Laura de la Garza, Heriberto Castro
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Molecules
Subjects:
soybean husk
dietary fiber
phosphate-free
Frankfurter sausage
physicochemical parameters
phenolics
Online Access:https://www.mdpi.com/1420-3049/28/13/4997

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