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Influence of hydrophilic polysaccharide fat replacers on the in vitro digestibility of protein in emulsion-type sausage

Xianming Zeng,Bowen Lv, Yuan Zhu,Qiuyue Li,Kexin Zhang,Chao Li,Di Zhao,Chunbao Li

Food Research International（2023）

Cited 1|Views12
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Abstract
•KG and SA fat replacers dose-dependently reduced the gastric digestibility of protein in emulsion-type sausage.•XG show less influence on the digestibility of protein than KG and SA.•The reduced gastric digestibility was related to the enhanced viscosity of the digests.
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Key words
Hydrophilic polysaccharide, Emulsion -type sausage, Digestibility
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