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| Effects of Adding Dietary Fiber, Fat and Starch from Bamboo Shoots on Quality Characteristics of Chinese Sausage |
| SONG Yu1, MU Yingchun1, SU Wei1,*, WANG Debin2 |
| 1.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2.Guizhou Red Chishui Group, Chishui 564700, China |
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Abstract In the present study, the formulation of Chinese sausage using dietary fiber (BSDF), fat and starch from bamboo shoots as ingredients was optimized using a combination of one-factor-at-a-time method and response surface methodology with Box-Behnken design. Overall quality in terms of sensory attributes (color, structure, flavor and taste) and texture profile analysis (TPA) parameters (hardness, springiness, adhesiveness and chewiness) was considered as response variable. The quality characteristics of the sausage prepared using the optimized formulation were compared with those of traditional sausage (with 20% fat). The results showed that the optimal combination for the best overall quality was 4.2% BSDF, 15.2% fat and 3.2% starch. The new product contained 4.8% less fat and had improved nutritional value and quality characteristics than the traditional one. The findings of this study led us to conclude that BSDF has potential applications as a fat substitute, filler and nutritional supplement in foods.
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2017, Vol. 31 
