Paper Information

Journal:   JOURNAL OF FOOD TECHNOLOGY AND NUTRITION   SUMMER 2010 , Volume 7 , Number 3 (27); Page(s) 5 To 16.
 
Paper: 

THE EFFECT OF DIETARY CORN BRAN FIBERS (CORN Z-TRIM) AND CALCIUM GLUCONATE ON QUALITY CHARACTERISTICS OF SAUSAGES

 
 
Author(s):  ZEINALZADEH E.*, MIZANI M., CHAMANI M., GERAMI A.
 
* SCIENCE AND RESEARCH BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
 
Abstract: 

Introduction: The prevalence of diseases related to high fat and low calcium diets have caused the increase of consumers’ demand as well as recommendations of international scientific organizations on consuming low-fat and calcium fortified food products. The main objective of this research is producing a low fat, calcium fortified meat product as a healthy and functional food.
Materials and Methods: In this study, a dietary corn bran fiber, named z-trim (1.2% and 1.7%) and calcium gluconate (20% RDA) were used to reduce fat and enrich sausages, respectively. Chemical (fat, protein, moisture, calcium, ash and pH), physical (texture and color) and sensory properties of samples were analyzed.
Results: The results indicated a decrease of 34-63% fat and an increase of 88.74-88.82% calcium respectively as compared to control. In addition, the samples which were treated only with z-trim had a softer texture, while a combined treatment of z-trim and calcium gluconate resulted in a product similar to control, in respect of texture.
Conclusion: In this study, a new formulation for producing a healthy meat product with lower fat and higher dietary fiber and calcium content as a functional food was introduced.

 
Keyword(s): CALCIUM GLUCONATE, CORN Z-TRIM, SAUSAGE
 
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