THE EFFECT OF DIETARY CORN BRAN FIBERS (CORN Z-TRIM) AND CALCIUM GLUCONATE ON QUALITY CHARACTERISTICS OF SAUSAGES

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ZEINALZADEH E.; MIZANI M.; CHAMANI M.; GERAMI A.

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Title

THE EFFECT OF DIETARY CORN BRAN FIBERS (CORN Z-TRIM) AND CALCIUM GLUCONATE ON QUALITY CHARACTERISTICS OF SAUSAGES

Author(s)

ZEINALZADEH E. | MIZANI M. | CHAMANI M. | GERAMI A. | Issue Writer Certificate

Keywords

CALCIUM GLUCONATEQ2

CORN Z-TRIMQ3

SAUSAGEQ3

Abstract

Introduction: The prevalence of diseases related to high fat and low calcium diets have caused the increase of consumers’ demand as well as recommendations of international scientific organizations on consuming low-fat and calcium fortified food products. The main objective of this research is producing a low fat, calcium fortified meat product as a healthy and functional food.Materials and Methods: In this study, a dietary corn bran fiber, named z-trim (1.2% and 1.7%) and CALCIUM GLUCONATE (20% RDA) were used to reduce fat and enrich SAUSAGEs, respectively. Chemical (fat, protein, moisture, calcium, ash and pH), physical (texture and color) and sensory properties of samples were analyzed.Results: The results indicated a decrease of 34-63% fat and an increase of 88.74-88.82% calcium respectively as compared to control. In addition, the samples which were treated only with z-trim had a softer texture, while a combined treatment of z-trim and CALCIUM GLUCONATE resulted in a product similar to control, in respect of texture.Conclusion: In this study, a new formulation for producing a healthy meat product with lower fat and higher dietary fiber and calcium content as a functional food was introduced.

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APA: Copy

ZEINALZADEH, E., MIZANI, M., CHAMANI, M., & GERAMI, A.. (2010). THE EFFECT OF DIETARY CORN BRAN FIBERS (CORN Z-TRIM) AND CALCIUM GLUCONATE ON QUALITY CHARACTERISTICS OF SAUSAGES. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 7(3 (27)), 5-16. SID. https://sid.ir/paper/143432/en

Vancouver: Copy

ZEINALZADEH E., MIZANI M., CHAMANI M., GERAMI A.. THE EFFECT OF DIETARY CORN BRAN FIBERS (CORN Z-TRIM) AND CALCIUM GLUCONATE ON QUALITY CHARACTERISTICS OF SAUSAGES. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2010;7(3 (27)):5-16. Available from: https://sid.ir/paper/143432/en

IEEE: Copy

E. ZEINALZADEH, M. MIZANI, M. CHAMANI, and A. GERAMI, “THE EFFECT OF DIETARY CORN BRAN FIBERS (CORN Z-TRIM) AND CALCIUM GLUCONATE ON QUALITY CHARACTERISTICS OF SAUSAGES,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 7, no. 3 (27), pp. 5–16, 2010, [Online]. Available: https://sid.ir/paper/143432/en

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