Investigation of the Affection of Some Gums on the Low Fat Sausage Properties
Journal Title: International Journal of Farming and Allied Sciences - Year 2014, Vol 3, Issue 10
Abstract
Today reduction of fat in high fat meat products and producing more healthy food stuff is one of the important policies in inhibiting of dangerous diseases. Among food additives, fat replacers are of more interested by food scientist in reduction of fat. Gums with the properties of having adsorption properties may consider as good replacer for food products. In this study we are focusing on investigation of gums affections on the physiochemical properties of low fat sausages formulated with gum as fat replacers. Materials and methods: The present study measures the effects of replacing sugar with diet sweetening (at a 1 to 200 ratio) and tragacanth in three stages( levels) (5% , 1% , 0.5 %) on characteristics including hardness, microstructures,color and sensory features in an entirely random plan by applying the comparison of LSD average. result: The results revealed that substituting sugar with stevioside results in hardening the texture and that increasing the amount of tragacanth causes the significant reduction of toughness of Ghotab(p<0.05). The experimental subject containing and 1% of tragacanth did not show a marked difference with the controlling subject (p<0.05). The analysis of micro-structure of the texture revealed that the increase in the amount of tragacanth resulted in the increase of the diameter and the number of the air bubbles in Ghotab structure. The color analysis showed that with the increase in the amount of tragacanth, the changes in color and turning browning index also rise.In the samples of ghotab in which sugar was replaced with stevioside no tinge of unusual taste was recognized by the observers while in samples containing 5% of tragacanth a more delicate texture was formed. Conclusion: Considering the characteristics of texture and sweet taste of traditional Ghotab, it is concluded that replacing sugar with natural sweetening of stevioside and tragacanth gum is a suitable exchange to produce low-calorie Ghotab.
Authors and Affiliations
Mehdi Atashkar, Mohammad Hojjatoleslamy, Ebrahim Rahimi, Javad Keramat and Mohammad Ali Shariati
Keywords
Related Articles
- EP ID EP32680
- DOI -
- Views 279
- Downloads 0
Potential of carbon sequestration in rangelands of central Alborz (Iran)
Carbon sequestration by rangelands is one of effective strategies, for preventing of climate change. The rangelands of Central Alborz (Iran) are important because of high diversity in plants species. In order to estima...
Investigate the relationship and path coefficient analysis between yield and yield components of canola cultivars
In order to investigate the relationship between traits and analysis to causal relationships in canola, an experiment was conducted on 7 canola cultivars in a randomized complete block design with four replications in...
The effect of dietary Glutamine supplementation on performance and blood antioxidant status of broiler chickens under continuous heat stress condition
Effects of different levels of 0.0 Glutamine (ZG), 0.25 (LG), 0.50 (MG) and 1 percent (HG) were investigated on performance and blood antioxidant status of broiler chickens under heat stress condition. ZG and MG birds...
Effects of Shilajit Extract on Improving Burn in Rats
The most important factor in healing wounds, especially, the wound of burn,is prevention of its infection. Shilajit is the natural compound derived from plants in the rocky mountainous. Researchs have shown it has inhi...
Path Coefficient and path analysis of body weight and biometric traits in Male Capoeta trutta (Heckel, 1843) in Alvand River of Kermanshah Province,(West of Iran)
The objective of this study was to verify which morphometric measures are more directly associated with the Body weight of male Capoetatrutta A 126samples of male C. truttafrom Alvand River with average body weight 314...