Seed pumpkin flour as a dietary fiber source in
            <scp>Bologna‐Type</scp>
            sausages

Mumyapan, Mübeccel; Aktaş, Nesimi; Gerçekaslan, Kâmil Emre

doi:10.1111/jfpp.16586

Cited by 7 publications

(4 citation statements)

References 67 publications

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“…62 The decrease in the resiliency of the inulin-treated sausage might be due to an increase in hardness values. 63 The results of the present study were similar to findings when pumpkin seed flour was added as a source of dietary fiber in Bologna type sausages 64 and carrot fiber as a binder in cooked sausage. 65 Sharaf Eddin et al 66 posited that the incorporation of Citri-Fi 125 FG citrus fiber supplemented surimi showed the lowest resilience.…”

Section: Texture Profile Analysissupporting

confidence: 86%

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Sherpa¹,

Priyadarshini²,

Mehta³

et al. 2023

J Sci Food Agric

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BACKGROUND The aim of the work was to investigate the influence of supplementing pangasius mince‐based emulsion sausages with blue agave‐derived inulin at 1% (T1), 2% (T2), 3% (T3), 4% (T4), and 5% (T5) on its technological quality attributes and acceptability. RESULTS The cooking yield of T‐2, T‐3, and T‐4 sausages (96–97%) exhibited no significant difference (P > 0.05), which was higher than the other lots. The T‐2 batter exhibited a significant difference with all other treatments, showing the lowest total expressible fluid (12.20%) value, indicating the highest emulsion stability of the batter. There was a significant effect on the diameter reduction of the cooked sausages as the level of inulin increased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the proteolysis of raw mince without inulin and new bands in cooked sausage samples were observed. Increasing inulin content increased the hardness of the sausages from 2510.81 ± 114.31 g to 3415.54 ± 75.88. The differential scanning calorimetry melting temperatures of peak 2 of the T‐1, T‐2, T‐3, and T‐4 increased as the inulin content increased from 1 to 4%. The scanning electron microscope images exhibited a smooth appearance on the surface as the inulin level increased. CONCLUSION The sausages incorporated with the 2% and 3% blue agave plant‐derived inulin (T‐2 and T‐3) showed better sensory overall acceptability scores than the control. The results suggested that the blue agave plant‐derived inulin could be efficiently utilized at the 2% and 3% levels to enhance the quality of emulsion‐type pangasius sausage. © 2023 Society of Chemical Industry.

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Section: Texture Profile Analysissupporting

confidence: 86%

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Sherpa¹,

Priyadarshini²,

Mehta³

et al. 2023

J Sci Food Agric

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“…Pumpkin, a member of the family Cucurbitaceae , is a source of many valuable substances such as protein, dietary fiber, starch, vitamins (A, B1, B2, and C), minerals (Fe, Ca, Na, K, Mg, and P), and carotenoids, which have important effects on human health (Choi, Kim, et al, 2012). Although there are several studies about the use of pumpkin‐based components such as pumpkin (Zargar et al, 2014), pumpkin seed powder (Bulambaeva et al, 2014; Mumyapan et al, 2022) and pumpkin fiber extract (Choi, Kim, et al, 2012; Kim et al, 2016) in sausages and frankfurters production, there are no studies on model‐system beef emulsion. However, the usage of pumpkin as a dietary fiber source in the model‐system beef emulsion is important for the improvement of physicochemical, emulsification, and the textural properties of beef emulsions.…”

Section: Introductionmentioning

confidence: 99%

The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef

Unal

Babaoğlu

Erdem

et al. 2022

Food Processing Preservation

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Meat and meat products are important because it contain significant amounts of essential nutrients (protein, fatty acids, vitamins, minerals, and other bioactive compounds) for a healthy and balanced diet (Cofrades et al., 2017). These products contribute substantially to energy intake, high biological value protein, and crucial micronutrients, at least when consumed frequently (McAfee et al., 2010). One of the most produced and consumed meat products is meat emulsions. A meat emulsion is formed by dispersing and stabilizing fat globules in an aqueous matrix which is comprised of muscle fiber segments, salt-soluble myofibrillar proteins, and other non-meat components (Genccelep et al., 2015;Mandigo & Sullivan, 2014). Meat, salts such as NaCl, phosphates, and nitrates, water, animal or vegetable fat, and starch, milk proteins vegetable proteins, gums, fiber, and other surfactants as binding agents are reported as ingredients of meat emulsions (Choe et al., 2018). In recent studies such as systematic reviews, meta-analyses and epidemiological studies have stated that high levels of red and/or processed meat consumption linked with high incidence of various chronic disorders such as coronary heart

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“…Aslinah et al ( 2018 ) also determined that using adzuki bean flour as a fat replacer in reduced‐fat beef meatballs at high levels caused higher hardness and chewiness, but cohesiveness and springiness were not changed. In another study, Mumyapan et al ( 2021 ) found lower resilience and cohesiveness in bologna‐type sausages produced with different levels of pumpkin seed flour.…”

Section: Resultsmentioning

confidence: 94%

“…In this context, consumers' interest in foods with reduced fat and high fiber content is increasing (El Zeny et al, 2019 ; Modi et al, 2009 ). For this reason, the number of studies on reducing or replacing animal fat in meat products is increasing day by day (Jo et al, 2003 ; Yılmaz & Dağlıoğlu, 2003 ; Serdaroglu & Degirmencioglu, 2004 ; Turhan et al, 2005 ; Pelser et al, 2007 ; Turhan et al, 2007 ; Valencia et al, 2008 ; Bilek & Turhan, 2009 ; Bastos et al, 2014 ; Choi et al, 2016 ; Rabadan et al, 2021 ; Mumyapan et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of animal fat replacement with almond flour on quality parameters of beef patties

Kirkyol,

Akköse

2023

Food Science & Nutrition

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Almond is rich in vitamins, minerals, and dietary fiber and contains high fat and protein. For this reason, almond flour can be used as an additive in the production of various foods to increase nutritional value, improve texture and flavor, and produce healthier products. The purpose of this study is to determine the availability of almond flour as an animal fat replacer in the production of beef patties. For this purpose, beef patties were produced in five different formulations containing animal fat and/or almond flour, and pH, moisture content, color, and TBARS values were detected in both raw and cooked samples. In addition, cooking yield and shrinkage were calculated and fatty acid composition, texture profile, and sensory analyses were performed on cooked samples. Replacing animal fat with almond flour increased pH in raw and cooked beef patties but decreased moisture content, b* value, and TBARS in cooked samples compared to the control. While cooking yield increased in beef patties containing almond flour, shrinkage decreased. In addition, the cooking process caused decreases in L*, a*, and b* values. Using almond flour in beef patties decreased the SFAs and increased the amounts of oleic and linoleic acids. Hardness, cohesiveness, resilience, and chewiness were significantly affected by the use of almond flour (p < .01), and higher hardness and chewiness, and lower cohesiveness and resilience were determined in the samples containing almond flour compared to the control. On the other hand, the use of almond flour instead of animal fat in beef patties did not have a significant effect on the determined sensory properties (p > .05).

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Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages

Cited by 7 publications

References 67 publications

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef

Effects of animal fat replacement with almond flour on quality parameters of beef patties

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