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| Orthogonal Array Design for Formulation Optimization of a New Type of Nutritious Fastfood Sausage |
| NIU Fei-fei;ZHENG Lin;SUN Meng-han;LI Zhong-yuan;ZHAO Dan-yang;ZHOU Ya-jun |
| College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China |
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Abstract A new type of fastfood sausage was prepared from rice and several nutritious ingredients including vegetable,
pork and egg. One-factor-at-a-time experiments were designed to study the effects of rice, shiitake, carrot and Chinese yam
concentration, glutinous rice/japonica rice ratio and cooking time on sensory quality of fastfood sausages. Glutinous rice/
japonica rice ratio was identified as an important factor with optimum level of 1.5:1. The optimum amount of Chinese yam
was 50%. The optimum amounts of rice, carrot and shiitake and cooking time were respectively 120%, 10%, 40% and 45
min as determined using orthogonal array design combined with facor analysis and range analysis.
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2013, Vol. 27 
