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Study the effect of Beta-glucan and resistant starch prebiotics on sensory properties of sausage with 55% meat
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R Amini Sarteshnizi   , H Hosseini * , N Krimian-Khosroshahi |
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Abstract: (8339 Views) |
| Background and objective: until now no study have been published on the effect of Resistant Starch (RS) and Beta- glucan (BG) on sensory properties of sausages. The purpose of present study is sensory evaluation of prebiotic sausages manufactured by RS and BG.
Material and methods: In present study, 13 prebiotic sausage formulations and a control sample produced according the mixture design (D- optimal) approach. Sensory evaluation carried out by 9-point hedonic scale under standard situation.
Results: according to the results, formulation with 2.25%RS, 1.375% BG and 1.875% wheat starch showed highest scores for flavor, chewiness and overall acceptability. Special cubic was found the best model for characteristic such as flavor, texture, juiciness and overall acceptability. Linear model was the best model for sliceability and quadratic model was the best model for chewiness.
Conclusion: similar coefficient for sensorial parameters and overall acceptability indicate direct correlation between these factors and overall acceptability. According to the results interaction between variable components affect on sensory evaluation results. Softer texture, favorable flavor and suitable chewiness increase overall acceptability of prebiotic sausages.
Keywords: Prebiotic, Sensory evaluation, Hedonic scale, Beta- glucan, Resistant starch |
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| Keywords: Prebiotic, Sensory evaluation, Hedonic scale, Beta- glucan, Resistant starch |
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Full-Text [PDF 325 kb]
(2168 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/02/25 | Accepted: 2013/11/19 | Published: 2013/11/19
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