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|Title:||Physical and Sensory Characteristics ofHigh Fiber Frankfurter Sausage Enrichedwith Bacteria Cellulose||Authors:||Sangkaeo, Witchuda||Issue Date:||2009||Publisher:||Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
|Source:||Witchuda Sangkaeo (2009) Physical and Sensory Characteristics ofHigh Fiber Frankfurter Sausage Enrichedwith Bacteria Cellulose. University of the Thai Chamber of Commerce Journal Vol.29 No.4.||Journal:||University of the Thai Chamber of Commerce Journal||Abstract:||This research aimed to study the effect of adding bacteria cellulose (BC) tofrankfurter sausage as dietary fiber enrichment. BC at 0% (control) 5%, 10% and 15%were added to frankfurter samples. The results showed that the moisture and fibercontents of the sample with added BC were significantly (p < 0.05) higher thancontrol. With the increase in BC, a significant decrease (p < 0.05) in cooking loss, anincrease in water holding capacity were found but an emulsion stability was notaffected. The sample with added 10% and 15% BC showed significantly (p < 0.05)higher shear force but lower lightness than the control formula. For sensory evaluation,the sample contained 15% BC showed the highest scores for juiciness and overallacceptance. When the sample with 15% BC was stored for 4 weeks at -20 oC, theresults showed that the purge loss was lower than control, and the sensory scoreswere not significantly different (p > 0.05). By addition of 15% BC, the high fiberfrankfurter sausage contained 5.34% fiber, which was higher than control at 0.63%.||URI:||https://scholar.utcc.ac.th/handle/6626976254/3730||ISSN:||0125-2437||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:||JEO: Journal Articles|
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