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Information Journal Paper

Title

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

Pages

  5-16

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.

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