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BORRAJO, K.H.T. “Sausage with addition of wheat fiber: technological characteristics, sensory acceptance and evaluation of satiety". 2014. 64p. Dissertation (Master)– Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, 2014. A high fiber intake is associated with the prevention and treatment of obesity and also diseases such as colon cancer, diabetes, and coronary heart disease. The satiety caused by the ingestion of fibers and the ability to measure it have been the target of research. The Nutriose® is a soluble fiber extracted from wheat and if added to the sausage, which is a widely eaten food, could represent an alternative to favor the fiber consumption by the population. The aim of this study was to evaluate the feeling of satiety, sensory characteristics and technological aspects of sausages produced with this fiber. Two formulations with different fiber concentrations (1.5% and 3%) and a control formulation (without fibers) were produced. Protein, lipid, moisture, ash, pH value, instrumental texture, objective color, emulsion stability and process yield were analyzed. For sensory evaluation, an affective acceptance test using a nine point hedonic scale was carried out, in which 60 consumers rated sausage flavor, texture, juiciness and overall acceptance. The analysis of satiety was held in the home, and the judges marked on a visual analogic scale (VAS) how much they were feeling hungry before and every thirty minutes after consuming the sausages, until 120 minutes. The results were submitted to ANOVA and Tukey’s test at 5%. Except for lightness (L*), the sausages did not differ (p> 0.05) in any of the technological aspects. In sensory evaluation, no differences (p> 0.5) in flavor and texture were observed. The sausages with addition of 3% fiber were more juicy and had better overall acceptability (p <0.05) than the ones with the addition of 1.5%, but both did not differ from the control samples. In general, all sausages were well accepted, receiving scores around 7.0. In the analysis of satiety, no different feelings of hunger / satiety (p> 0.5) among the three samples over time were noted. With the satisfactory technological characteristics and sensory acceptance, one can conclude that sausages made the with addition of Nutriose® can represent a good alternative in order to increase the fiber intake by the population.

Salsicha com adição de fibra de trigo: características tecnológicas, aceitação sensorial e avaliação da saciedade