May 27/Food Business Week -- "The effects of short-chain fructooligosaccharides (sc-FOS) on color, textural and sensory properties in dry fermented sausages have been studied. The sausages were manufactured with three different amounts of backfat (30%, 15% and 6%)," scientists in Madrid, Spain, report.
"The sc-FOS was incorporated in a sufficient amount to constitute 2%, 4% and 6% of the initial mixture. Physico-chemical parameters and microbiota evolution during ripening were not affected by the presence of this fiber. Color parameters, especially lightness, decreased as the amount of sc-FOS incorporated, increased. However, the presence of sc-FOS reduced hardness, making the sausage easier to chew. Although all batches were well evaluated by the panellists, the higher acceptability was reported in batches with an intermediate fat level (15% of backfat)," wrote P. Salazar and colleagues, Complutense University.