THE EFFECT OF THE ADDITION OF POTATO DIETARY FIBER ON THE CHEMICAL CHARACTERISTICS AND ORGANOLEPTIC QUALITY OF BEEF SAUSAGE

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FOROUGHI M.; KERAMAT J.; HASHEMI RAVAN M.

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:4 (36) Page(s): 49-60

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Title

THE EFFECT OF THE ADDITION OF POTATO DIETARY FIBER ON THE CHEMICAL CHARACTERISTICS AND ORGANOLEPTIC QUALITY OF BEEF SAUSAGE

Author(s)

FOROUGHI M. | KERAMAT J. | HASHEMI RAVAN M. | Issue Writer Certificate

Keywords

ORGANOLEPTIC QUALITYQ2

POTATO DIETARY FIBERQ3

SAUSAGEQ2

Abstract

Introduction: Dietary fiber is defined as the remnant parts of plant that are resistance to digestion. It is known that the intake of fiber reduces the risk of cardiovascular and digestion diseases and colon cancer. SAUSAGEs considered as the product which does not contain dietary fiber in their formulation, therefore the addition of dietary fiber in these products, might be justified.Materials and Methods: In this study Beef SAUSAGE were manufactured as a control sample and different percents of POTATO DIETARY FIBER (0.5%, 1%, 1.5%, 2%) were added to the product. Samples were analyzed to determine (moisture, fat, protein, ash, and pH). Sensory evaluations of the samples were performed on the first day and the fourth weeks after production.Results: The results indicated a decrease in the fat and protein contents and an increase in moisture and pH value as compared to the control. The results of sensory evaluations showed that flavor and color were not affected (p>0.05) after one day of production white this was not the case for texture. The results also indicated that after four weeks of production, significant differences (p>0.05) in flavor and texture were found.Conclusion: In this research a new formulation for producing SAUSAGE with combination of fat, protein and useful dietary fiber was introduced.

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APA: Copy

FOROUGHI, M., KERAMAT, J., & HASHEMI RAVAN, M.. (2012). THE EFFECT OF THE ADDITION OF POTATO DIETARY FIBER ON THE CHEMICAL CHARACTERISTICS AND ORGANOLEPTIC QUALITY OF BEEF SAUSAGE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(4 (36)), 49-60. SID. https://sid.ir/paper/143314/en

Vancouver: Copy

FOROUGHI M., KERAMAT J., HASHEMI RAVAN M.. THE EFFECT OF THE ADDITION OF POTATO DIETARY FIBER ON THE CHEMICAL CHARACTERISTICS AND ORGANOLEPTIC QUALITY OF BEEF SAUSAGE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(4 (36)):49-60. Available from: https://sid.ir/paper/143314/en

IEEE: Copy

M. FOROUGHI, J. KERAMAT, and M. HASHEMI RAVAN, “THE EFFECT OF THE ADDITION OF POTATO DIETARY FIBER ON THE CHEMICAL CHARACTERISTICS AND ORGANOLEPTIC QUALITY OF BEEF SAUSAGE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 4 (36), pp. 49–60, 2012, [Online]. Available: https://sid.ir/paper/143314/en

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