Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes
Johanan Espinosa‐Ramírez,
Juan de Dios Figueroa‐Cárdenas,
Cristina Chuck‐Hernández
et al.
Abstract:Tamales are a traditional dish rich in fat and carbohydrates with increasing popularity. The present study aimed to investigate the use of agave inulin powder (AIP) as a potential fat replacer in tamales. The effect of replacing 0%, 33%, 66%, and 100% (w/w) of fat with AIP was evaluated in the physicochemical, sensory, and nutritional features of tamales. The fat content of tamales decreased up to 88% in AIP tamales, whereas total dietary fiber (TDF) increased up to 14%. TDF in AIP tamales had a higher proport… Show more
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