The effects of egg white powder addition with tapioca and sago flours on physicochemical and sensory properties of duck sausage

Muthia D., . and Huda N., . and Ismail N., . and Easa A. M., . The effects of egg white powder addition with tapioca and sago flours on physicochemical and sensory properties of duck sausage. pp. 1415-1421. ISSN 2231-7546

The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P0.05) in protein content folding test cooking yield water holding capacity (WHC) lightness moisture retention and fat retention in duck sausages prepared using flours combined with EWP. However the ash and carbohydrate contents of duck sausages prepared using flours and EWP decrease significantly compared to their counterparts without EWP. There was no significant difference (P0.05) in hardness and cohesiveness attributes among all the samples examined but significant differences (P0.05) occurred in springiness chewiness and gumminess attributes. Overall acceptability was higher for duck sausages prepared using sago flour and EWP compared to duck sausages prepared with tapioca flour and EWP.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(04)%202012/17%20I...

Abstract

The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P0.05) in protein content folding test cooking yield water holding capacity (WHC) lightness moisture retention and fat retention in duck sausages prepared using flours combined with EWP. However the ash and carbohydrate contents of duck sausages prepared using flours and EWP decrease significantly compared to their counterparts without EWP. There was no significant difference (P0.05) in hardness and cohesiveness attributes among all the samples examined but significant differences (P0.05) occurred in springiness chewiness and gumminess attributes. Overall acceptability was higher for duck sausages prepared using sago flour and EWP compared to duck sausages prepared with tapioca flour and EWP.

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Item Type:	Article
AGROVOC Term:	Tapioca
AGROVOC Term:	Sago
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Ducks
AGROVOC Term:	Sausages
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22222

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