effect of modified starch used alone or in combination with wheat flour on the sensory characteristics of beef sausage

نویسندگان

mehrdad mohammadi students’ research committee, department of food technology research, national nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran

firouz oghabi department of food science and technology, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran

tirang-reza neyestani department of nutrition research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran

iman hasani proteomics research center, shahid beheshti university of medical sciences, tehran

چکیده

the effects of modified waxy maize starch (mwms) (1–3.25%) on the sensory characteristics of 60% beef sausages were investigated by replacing the varying levels of sunflower oil or both sunflower oil and wheat flour (wf). the addition of mwms improved the red color, the palatability, and the overall acceptability compared to the control sausages. the color was medially and positively correlated with firmness. the correlations between color and taste and between taste with juiciness and firmness were weak and positive. the significant correlations were not observed between palatability and overall acceptability and with the other sensory characteristics. juiciness was negatively correlated with firmness but was not significantly different. as a result, mwms offset the effects of lowering the fat content.

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عنوان ژورنال:
journal of paramedical sciences

جلد ۴، شماره ۰۲، صفحات ۰-۰

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