The processed meats are classified in the first category of carcinogenic compounds due to its numerous health issues. For this reason, there is a growing interest to utilize healthy ingredients for formulation of meat-based products. The objective of this study was to replace completely and partially meat by plant proteins in sausage formulation and compare the characteristics of these novel formulae with full meat sample. The results showed that the plant proteins minimized the cooking loss and shrinkage and improved emulsion stability by creating a strong structural network in cooked emulsion. In contrast, the full meat samples had better strength/elasticity in terms of folding score (4.67 out of 5) and gel strength (2553.68 g mm) when compared to meat-reduced and meat-free samples. The sensory assessment showed that replacement of chicken meat by plant proteins was highly acceptable in terms of texture, odor, color and overall acceptance. Overall, it is concluded that plant proteins can be regarded as promising ingredients to replace 80-100% meat in sausage.

No abstract

No abstract

Pearl millet is an important source of dietary energy, and provides nutritional security for people in the third world countries, particularly in Africa and Asia. Previous studies have shown that pearl millet is an excellent source of micronutrients like iron and zinc. Owing to the presence of inhibitors like phytic acid, polyphenols, and fibres, the bioaccessibility of iron and zinc is very low in pearl millet diet. The present review is an attempt to highlight the localisation of minerals, phytic acid, and polyphenols in pearl millet grains, and various strategies that are being employed for the reduction of inhibitory factors. This review also appraises and gives an overview of the application of combinations of processing conditions and enhancers, that increases the bioaccessibility of iron and zinc either by way of reduction of inhibitory factors or prevention of binding of these inhibitory factors to minerals. The above strategies could be employed to provide better insights into the relevance of different processing methods, to help in the development of speciality foods with enhanced mineral bioaccessibility.

No abstract