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
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