Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/3470
Title: Quality of light pork sausages containing konjac flour improved by texturizing ingredients
Authors: Akesowan, Adisak 
Keywords: Konjac flour;Lowcalorie foods;Sausage processing;Texturizing ingredient
Issue Date: 2013
Publisher: Scopus
University of the Thai Chamber of Commerce
Source: Adisak Akesowan (2013) Quality of light pork sausages containing konjac flour improved by texturizing ingredients. Journal of Animal and Plant Sciences Vol.23 No.4, 1012-1018.
Abstract: Texturizing ingredients including Kcarrageenan,polydextrose, oat bran and corn flour, at 0.5 and 1% addition level, were investigated for quality improvement of light pork sausages made with konjac flour. The addition of polydextrose and oat bran showed significant decreases (p<0.05) in cooking loss of the sausages with respect to the control sausage. Whilst, all texturizingingredients at least 0.5% significantly increased (p<0.05) the sausage firmness, in exception of that with 0.5% oat bran. The lowest values for lightness (L) and redness (a) were observed for the sausage with 1% oat bran; on the contrary, the sausage with 1% Kcarrageenandisplayed the highest lightness and yellowness (b). Higher sensory scores for firmness and cohesiveness were evident when all texturizing ingredients were applied. The lowest juiciness score was obtained in the lightsausage with 1% Kcarrageenan whereas that with polydextrose showed the lowest flavor. However, color scores obtained in all light sausages with texturizing ingredients were significantly lower (p<0.05) than the control.
URI: https://scholar.utcc.ac.th/handle/6626976254/3470
Rights: This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Appears in Collections:RSO: Journal Articles

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