The study of organoleptic characteristics of smoked sausages with the use of different dietary fiber

Abstract

Vegetable fibers from fruits and cereals are increasingly used in the food industry. Dietary fiber has the characteristic of insoluble fiber components that are technologically and nutritionally effective. This paper reflects the use of vegetable fibers in raw smoked sausages, describes possible changes in the properties of the product and assesses the feasibility of using fibers. It was found that wheat fiber in comparison with oat fiber, peach fiber, Apple fiber, orange fiber, carrot fiber, tiger nut fiber – allows you to produce fiber-rich products that taste, smell and texture do not differ from standard products, and also helps to increase the moisture-binding capacity, reduce losses and increase the yield of the finished product. The product is characterized by a more dense and elastic consistency.