Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design
Author:
Safaei Fahimeh1, Abhari Khadijeh1, Khosroshahi Nader Karimian2, Hosseini Hedayat1, Jafari Mojtaba3
Affiliation:
1. Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences 2. Food and Drug Administration of Iran 3. Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Islamic Azad University
Abstract
In this study, we applied the D-optimal mixture design method to optimise prebiotic sausage formulation with inulin, konjac (Amorphophallus konjac L.), and starch. Also, we investigated the effect of each component indi- vidually as well as their mixtures on cooking characteristics, texture, colour and sensory properties of prebiotic sau- sages. The results of this study revealed that the increase in inulin content in the formulations of sausages led to lower frying loss, and increased water holding capacity (WHC), lightness, and overall acceptability. The incorporation of konjac increased the cooking yield, hardness, cohesiveness, redness, and yellowness. On the other hand, konjac added into the sausage formulation decreased overall acceptability. The mixtures of inulin, konjac, and starch improved the cooking characteristics and overall acceptability of the sausages without significant negative effect on the color or sensory properties. The results of the study clarified that the optimum amounts of inulin, starch, and konjac were 2.09; 2.76; and 0.146 %, respectively. The obtained results make it possible to use the combination of these components to produce prebiotic sausage.
Publisher
Kemerovo State University
Reference25 articles.
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