STUDY THE EFFECT OF FRYING PROCESS ON TEXTURE AND COLOR OF PREBIOTIC SAUSAGE PRODUCED BY USING OF B-GLUCAN AND RESISTANT STARCH

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AMINI SARTESHNIZI R.; HOSSEINI H.; AMIRI Z.; KOMEILI R.; AZIMI M.

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Journal: Journal of food science and technology Year:2017 | Volume:14 | Issue:66 Page(s): 165-174

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Title

STUDY THE EFFECT OF FRYING PROCESS ON TEXTURE AND COLOR OF PREBIOTIC SAUSAGE PRODUCED BY USING OF B-GLUCAN AND RESISTANT STARCH

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Keywords

PREBIOTICQ2

SAUSAGEQ2

FRYINGQ2

COLORQ2

TEXTUREQ2

Abstract

Use of PREBIOTIC components is one approach for increase nutritional value and decrease undesirable effect of meat products consumption on intestinal activity. Because meat products such as SAUSAGE is used as fried form, so COLOR and TEXTURE evaluation of SAUSAGE after FRYING to produce an acceptable product is essential. In this study 13 formulations of PREBIOTIC SAUSAGEs are designed and produced according to mixture design (D-optimal) approach. Effect of B-glucan (BG) and resistant starch (RS) and their interactions on TEXTURE and COLOR of fried SAUSAGE were evaluated and compared with TEXTURE and COLOR of SAUSAGEs before FRYING. B-glucan, resistant starch and normal starch increased the hardness while BG/RS combination and RS/ST combination decreased hardness of SAUSAGEs (P<0.05). FRYING showed a significant effect on COLOR and TEXTURE of SAUSAGEs (P<0.05). FRYING increased hardness and Warner-Bratzler Shear Force value and increased reddish-brown COLOR of SAUSAGEs while didn't have significant effect on brightness of COLOR (P£0.05).

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APA: Copy

AMINI SARTESHNIZI, R., HOSSEINI, H., AMIRI, Z., KOMEILI, R., & AZIMI, M.. (2017). STUDY THE EFFECT OF FRYING PROCESS ON TEXTURE AND COLOR OF PREBIOTIC SAUSAGE PRODUCED BY USING OF B-GLUCAN AND RESISTANT STARCH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(66), 165-174. SID. https://sid.ir/paper/71648/en

Vancouver: Copy

AMINI SARTESHNIZI R., HOSSEINI H., AMIRI Z., KOMEILI R., AZIMI M.. STUDY THE EFFECT OF FRYING PROCESS ON TEXTURE AND COLOR OF PREBIOTIC SAUSAGE PRODUCED BY USING OF B-GLUCAN AND RESISTANT STARCH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(66):165-174. Available from: https://sid.ir/paper/71648/en

IEEE: Copy

R. AMINI SARTESHNIZI, H. HOSSEINI, Z. AMIRI, R. KOMEILI, and M. AZIMI, “STUDY THE EFFECT OF FRYING PROCESS ON TEXTURE AND COLOR OF PREBIOTIC SAUSAGE PRODUCED BY USING OF B-GLUCAN AND RESISTANT STARCH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 66, pp. 165–174, 2017, [Online]. Available: https://sid.ir/paper/71648/en

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