Search

Recently, the market for emulsified chicken sausages (ECS), which are poultry meat products, has been growing owing to their excellent nutritional and eating qualities and because of their consumption is not forbidden by any cultural and religious laws. Sorghum dried distillers' grains (SDDGs), a byproduct of the brewing of Taiwan's famous sorghum wine (kaoliang liquor), are rich in nutrients; however, due to a lack of suitable processing applications, they pose serious waste problems. This study aimed to assess the quality of ECS formulated by replacing corn starch with SDDGs at levels of 0, 20, 40, 60, 80%, and 100%. ECS containing SDDGs showed substantially higher water-holding capacity (WHC) (7.83 to 15.49%), hardness (224.17 to 340.00 gf/mm2), cohesiveness (0.10 to 0.15), and lower L* (57.75 to 52.47), a* (4.95 to 3.83), b* (13.61 to 10.77), and pH values (6.04 to 5.71) compared to those of control ECS (5.35%, 185.67 gf/mm2, 0.08 and 63.03, 5.08, 14.90, 6.22) (p <.05); however, they did not affect springiness. Additionally, control ECS exhibited the lowest water loss (6.16%), fat loss (2.80%), water-holding capacity (WHC) (5.35%), cooking loss (8.96%), hardness (185.67 gf/mm2), cohesiveness (0.08), gumminess (20.12 gf), and chewiness (0.33 mJ), which substantially increased with increasing SDDGs levels; however, the L*, a*, b*, and pH values decreased. According to our results, we confirm the ECS could be prepared using SDDGs, offering potential and effectively improve the diversity of poultry meat products, establish appropriate processing and application of dried distillers' grains, and reduce waste and environmental problems caused by alcohol brewing. [ABSTRACT FROM AUTHOR]

In this study, the quality characteristics of the following foodstuffs were studied: waxy rice, three varieties of Taiwanese banana, and banana rice cakes prepared using ripe or unripe fruit. The proportions of resistant starch (RS), total starch, and amylose were significantly higher in the ripe bananas than in the unripe bananas (p <.05). Banana rice cakes prepared from the ripe bananas had a higher cooking loss rate and greater a and b values (p <.05); conversely, those prepared from the unripe bananas had greater hardness and L values. The use of unripe bananas led to the rice cakes containing more RS (8.86, 8.53, and 8.44 g/100 g vs. 8.30, 8.15, and 7.36 g/100 g for the ripe bananas). The use of any type of banana led to higher RS content values for the resulting rice cakes than did the use of pure rice (6.67%; p <.05). The rice cakes prepared from the ripe bananas had significantly greater swelling power and solubility, and these characteristics were affected by temperature; higher temperatures were found to result in significantly higher swelling power and solubility levels (p <.05). [ABSTRACT FROM AUTHOR]