FORMULATION AND PRODUCTION OF LOW CALORIE SAUSAGE USING MODIFIED CORN STARCH

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MOHAMMADI MEHRDAD; OGHABI F.; VALAEI NASER; SEYED AHMADIAN F.

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Journal: Researcher Bulletin of Medical Sciences Year:2006 | Volume:11 | Issue:4 (52) Page(s): 211-220

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Title

FORMULATION AND PRODUCTION OF LOW CALORIE SAUSAGE USING MODIFIED CORN STARCH

Author(s)

MOHAMMADI MEHRDAD | OGHABI F. | VALAEI NASER | SEYED AHMADIAN F. | Issue Writer Certificate

Keywords

LOW CALORIEQ3

SAUSAGEQ3

MODIFIED CORN STARCHQ3

ENERGY CHANGESQ3

Abstract

Background: According to increasing trend of the consumption of SAUSAGE, diseases related to calorie intake in excess from fat, presence of the articles addressed in literature about fat replacing using modified corn (maize) starch, to formulation and possibility production of LOW CALORIE SAUSAGE, this research was performed in National Nutrition and Food Technology Research Institute and Gooshtiran company in 2005.Materials and Methods: This study was done at first to formulation of LOW CALORIE SAUSAGEs by explorer method and secondary to comparison six LOW CALORIE formulas with control formula (high calorie) by experimental method. Formulas 1, 3 and 5 were produced by replacing different levels of fat with starch/water combination at 1:3 ratio and formulas 2, 4 and 6 were produced by replacing wheat flour and different levels of fat with starch/water combination at 1:3 ratio. The treatments were produced in three replicates totally twenty one formulas. Quality characteristics of all treatments as characteristics chemical, technological, microbial, sensorial and caloric value were evaluated and compared statistically.Results: The total caloric content significantly decreased with decreasing fat level. LOW CALORIE formula 5 was the best compare to all treatments (P<0.05) and percentage of calorie from fat its was minimum. When energy value was reduced from 203.8±3.1 kcal/100g (control formula) to 132.7±0.9 kcal/100g (LOW CALORIE formula 5) decreases in energy value was found to be 34.9 percent (P<0.05).Conclusions: There is production possibility of LOW CALORIE SAUSAGE using MODIFIED CORN STARCH.Regarding the presence of variety of fat replaces, it is recommended to study combination forms in future researches.

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APA: Copy

MOHAMMADI, MEHRDAD, OGHABI, F., VALAEI, NASER, & SEYED AHMADIAN, F.. (2006). FORMULATION AND PRODUCTION OF LOW CALORIE SAUSAGE USING MODIFIED CORN STARCH. RESEARCHER BULLETIN OF MEDICAL SCIENCES (PEJOUHANDEH), 11(4 (52)), 211-220. SID. https://sid.ir/paper/18193/en

Vancouver: Copy

MOHAMMADI MEHRDAD, OGHABI F., VALAEI NASER, SEYED AHMADIAN F.. FORMULATION AND PRODUCTION OF LOW CALORIE SAUSAGE USING MODIFIED CORN STARCH. RESEARCHER BULLETIN OF MEDICAL SCIENCES (PEJOUHANDEH)[Internet]. 2006;11(4 (52)):211-220. Available from: https://sid.ir/paper/18193/en

IEEE: Copy

MEHRDAD MOHAMMADI, F. OGHABI, NASER VALAEI, and F. SEYED AHMADIAN, “FORMULATION AND PRODUCTION OF LOW CALORIE SAUSAGE USING MODIFIED CORN STARCH,” RESEARCHER BULLETIN OF MEDICAL SCIENCES (PEJOUHANDEH), vol. 11, no. 4 (52), pp. 211–220, 2006, [Online]. Available: https://sid.ir/paper/18193/en

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