This research aimed to evaluate the effect of different varieties and proportion of sweet potatoes on the resistant starch content (RSC) and physical characteristics of steamed rice bowl cake. Accordingly, the research further evaluated the optimal conditions for the production of steamed rice bowl cake with high RSC. According to the research results, RSC (10.31-12.01%) was significantly increased (p < 0.05) along with increasing the sweet potato proportion, where Taichung Sen 17 (TCS 17) had the lowest RSC (10.00%). Tainung No. 66 (TN 66) with different proportions produced higher RSC (10.60, 11.18 and 12.01%), and was similar to the results of Tainung No. 57 (TN 57) (10.31, 10.70 and 11.16%) and Tainung No. 73 (TN 73) (10.50, 11.17 and 11.87%). Furthermore, significant differences (p < 0.05) were found in some experiment variables of texture profile analysis. Results indicated that the proportion of sweet potatoes was positively related to hardness, cohesiveness, adhesiveness, brittleness, springiness, and chewiness of steamed rice bowl cake, but 30% proportion of TN 57 was no significant differences. Besides, color analysis results of steamed rice bowl cake with different varieties and proportion of sweet potatoes were significantly different (p < 0.05).
This study examined how the quality of emulsified pork sausages is affected by the amount of sorghum distillers grains (SDG) the sausages contain. Sausages containing SDG instead of potato flour had significantly higher levels of hardness, gumminess, and chewiness; however, the SDG addition ratio (percentage of potato flour replaced with SDG) had no significant effect on springiness or cohesiveness. The sausage pH ranged between 6.21 and 6.43 and decreased significantly as the SDG addition ratio increased. The cooking loss rate decreased significantly at high SDG addition ratios (80% and 100%). Regarding sausage emulsification stability, water and fat loss rates were significantly lower at high SDG addition ratios, but no significant difference in water-holding capacity compared with the control group was observed. The control sausages had the highest L, a, and b; these values decreased significantly as the SDG addition ratio increased. Practical applications The results of this study demonstrate a valuable application of sorghum distillers grains (SDG), a waste product generated during the brewing process. It can replace potato starch in the production of emulsified meat products, such as emulsified pork sausages, to create products with favorable quality characteristics (such as texture profile, pH value, cooking loss rate, emulsification stability, and color). Ultimately, the results of the current study can serve as a reference for exploring the diverse roles that SDG can play in derivative food processing, investigating the added value of SDG, and reducing wastage and environmental problems caused by leftover distillers grains generated during the brewing process. How to cite this article: Chou CF. Evaluation of quality properties of emulsified pork sausages containing sorghum distillers grains.
Banana contains high levels of resistant starch (RSC), which resists digestion. Taiwan is a major producer of banana; however, little work has been reported on their specific characteristics. This study was conducted to investigate the characteristics and RSC of ripe and unripe Taiwanese bananas. The characteristics and RSC significantly differed between varieties and ripening stages. The hardness, L*, pH values, swelling power, total starch, and amylose contents of unripe bananas were significantly higher than ripe bananas, while the starch content depended on the variety and ripening stage. Therefore, Taiwanese bananas could be useful RS source for manufacturing functional foods.
Kamaboko is an important fish product that is consumed in high volumes across the globe. This study investigated whether the amount of sorghum distillers grains (SDGs) contained in kamaboko affected its quality. Kamaboko containing SDG had significantly higher cohesiveness and chewiness, but reduced springiness and gumminess. However, the SDG addition ratio had no significant effect on hardness. The pH value (range, pH 4.98–5.87) and cooking loss (range, 2.54–2.71%) were significantly lower than the control group (5.99 and 5.27%, respectively). The kamaboko's emulsification stability and water loss (range, 1.22–1.59%) decreased with increasing SDG; however, the differences were not significant. The fat loss (range, 0.02–0.10%) and water‐holding capacity (WHC) (range, 91.56–95.91%) at high SDG addition ratios (100%) were significantly lower than those in the control group (0.07 and 96.12%, respectively). Practical applications The results of this study demonstrate the practical application of sorghum distillers grains (SDG), a byproduct of brewing a famous Taiwanese alcoholic drink, kaoliang liquor. Sorghum distillers grains can replace starch in emulsified seafood products, such as kamaboko, to create products with favorable qualities (texture profile analysis, pH value, cooking loss, and emulsification stability). Ultimately, our findings should serve as a reference for exploring the diverse roles of SDG in food processing, provide a basis for adding value to SDG, and help reduce the waste and the environmental problems caused by leftover distillers grains generated during the alcohol brewing process.
Cereal crops have been used extensively to feed ruminant and monogastric animals and serve as a primary energy source (Bdour et al., 2014). Barley, an ancient and important cereal, is the fifth most cultivated cereal in the world, accounting for ~9.4% of the world's total area for cereal production (Youssef et al., 2012). Barley is of particular interest in the production of functional foods owing to its high dietary fiber content. The presence of a number of bioactive components such as β-glucan and phenolic compounds has been identified in barley (Altan et al., 2009). Snack food has become an integral part of most people's diets.These are prepared from natural ingredients to yield products with specific functional properties (İbanogˇlu et al., 2006). Extrusion technology is one of the most widely used processing methods in the food industry because of its low processing cost compared to other cooking and processing methods. Owing to its continuous processing capability, it has been used to modify the functional properties and digestible characteristics of cereals under different heat, moisture, and shear conditions (Carmo et al., 2019;Ding et al., 2005).Thus, extrusion technology is a versatile option for the production of different types of ready-to-eat (RTE) snacks with a puffed structure and quality of properties for consumers (Santala et al., 2014).Extrusion technology plays a central role in the modern cereal-based industry, especially for the production of RTE snack food from corn,
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