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Quality evaluation of Vienna sausage incorporated with sweet potato flour and gelatin mixture as a fat replacer |
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| รหัสดีโอไอ | |
| Title | Quality evaluation of Vienna sausage incorporated with sweet potato flour and gelatin mixture as a fat replacer |
| Creator | Sudarat Namhong |
| Contributor | Khon Kaen University |
| Publisher | Mahasarakham University |
| Publication Year | 2559 |
| Keyword | Vienna sausage, sweet potato, gelatin, fat replacer |
| Abstract | This study investigated the quality of Vienna sausage with sweet potato flour and gelatin mixture (SFGM) as a fat replacer. Four types of Vienna sausage were prepared with different amounts of SFGM (0, 10, 20, and 30%), and evaluated for physicochemical quality, proximate composition, texture profile analysis, and sensory quality. Addition of SFGM to the sausage increased the cooking loss and moisture (p > 0.05). Adding an increment of SFGM at 30% significantly decreased the fat content and calorific value of the sausages by 29.65% and 17.45%, respectively. The protein content and textural parameters were not significantly influenced by the quantity of SFMG added (p ?0.05). No significant differences were observed for all the sensory likability scores between the control and sausage samples with SFGM. |
