food Marketing - Technology 2/2024

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Ingredients and texture. For analysing and comparing the boiled sausages there are different methods in use. Nutritional values First the nutritional value of the sausages is measured by the Food GmbH Jena Analytic-Consulting: • fat content according to method ASU §64 LFGB L 06.00-6 • fibre content according to method ASU §64 LFGB L 00.00-18 • calorific value calculated according to Art. 31 Abs. 1 EU regulation No. 1169/2011 The results in table 1 show that the aim is reached by decreasing the fat content down to 10 % and increasing the fibre content up to 3 %. By replacing the fat, the whole calorific value is decreasing. Sensorial test & texture analysis Secondly the sensorial test “sensory preference test”, which is focussing on the evaluation of the consumers, has been performed. The consumers received the two different sausages marked with a code for a blind test. Afterwards the products were scored from 1 to 5 while 1 means “very good“ and 5 “very bad“. At strong deviations a comment was added. Requirement for the blind test were healthy conditions of the test panel, since an infection could always have impacts on the sensory system of the test consumers. Figure 1 shows the results after 21 consumers have tested the sausages and evaluated the texture, the taste, the odor and the look of the products. Odor and look are almost the same for both products - for the odor the result is at average 2,3 and for the appearance at 2,2. The taste of the Standard and V1 is nearly the same, at average 2,25 and V1 has a taste with 2,28. The texture has been the attribute with a slight difference between the sausages. The Standard is at average 2,1, V1 is a little higher. Hence the third test performed has been the texture analysis by using the TexturePro CT V1.8 Build 31 from Brookfield. The bite becomes imitated by running the measuring body into the sausage with constant speed. When the sausage is breaking apart, the graph is showing a peak. The higher the peak, the more weight the TexturePro needs to break through. Figure 2 shows the results of the break through to imitate the bite. For the standard sausage up to 550 g of weight are necessary, for V1 a bit more than 550 g and for V2 around 525 g. Trial evaluation & conclusion The results of the analytical tests are displaying that the goal is reached, a healthy boiled sausage with a reduced fat content down to 10 % and an increased fibre content up to 3 % is accepted by consumers. This aim is easy to achieve by using SANACEL® add 035 instead of neck fat. Therefore SANACEL® add 035 is a perfect solution for the replacement of fat in sausages without losing the attributes that make the product delicious. Even the consumers who tested the boiled sausages during the sensory test could not find a difference between the products. The only deviation they found was the texture. But even the texture analyser could just measure small differences between the standard sausage and the V1- sausage with SANACEL® add 035. With regard to a healthy diet and good weight management, the replacement of fat is also possible in bakery products. Trials have shown that fat reduction in muffins or sponge cakes can easily be achieved with dietary fibre. With a fat reduction of 30 % without fibres and additional water, the muffin loses its shape and airy, fluffy texture. Using the fibre mixture SAN- ACEL® add and water, the volume and moistness is retained. The gel-like fat substitutes of the SANACEL® add fib- 16 food Marketing & Technology • April 2024
Ingredients re mixtures are versatile. Further information on fat reduction with SANA- CEL® add can be found at: www.cff.de CFF GmbH & Co. KG, one of the world‘s largest manufacturers of dietary fibres, regularly supports the food industry with new ideas to improve the health and quality of food. The natural food fibres are produced from renewable raw materials in a gentle process. Sustainability is part of CFF‘s corporate philosophy. Responsible use of resources is therefore a matter of course, as is certification in accordance with DIN EN ISO 55001 for sustainable energy management. fmt The Author Jennifer Zamanifar; Nutritionist, Team Leader Food International Sales For more information: www.cff.de Come and see for yourself: www.harnisch.com Perfectly positioned. The international specialist magazines from Dr. Harnisch Publications In addition to the haptic charm of classic print magazines, we also offer newsletters, news, events and subscriptions on our magazine websites in addition to the digital editions that can be read free of charge. Take a look at www.harnisch.com for all relevant content. Our publications include: - Technology & Marketing - food Marketing & Technology • April 2024 17
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Page 7 and 8: Cover Story perfood, avocados are a
Page 9 and 10: Cover Story economy in many growing
Page 11 and 12: Ingredients A pantry friendly profi
Page 13 and 14: Ingredients Continued Growth in the
Page 15: Ingredients imitate its mouthfeel.
Page 19 and 20: Ingredients manox® contains up to
Page 21 and 22: Processing Bühler’s state-of-the
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Page 29 and 30: Processing With up to 50 percent mo
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Page 35 and 36: Packaging Queijos Santiago uses Fla
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