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Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage.
- Source :
-
LWT - Food Science & Technology . Nov2015, Vol. 64 Issue 1, p74-81. 8p. - Publication Year :
- 2015
-
Abstract
- Physicochemical and functional properties of two types of Jerusalem artichoke powder (JAP), freeze-dried powder (FDP) and oven-dried powder (ODP), and their potential application in emulsion-type sausages were evaluated in this study. The total phenolic content of FDP was higher than that of ODP. Again, FDP exhibited higher water-holding capacity, emulsion activity, emulsion stability, oil-binding capacity and gel-forming capacity values compared to ODP. TG/DSC analysis of FDP and ODP showed both of them were thermally stable at 150 °C. As a substitute of corn starch, the addition of FDP or ODP could reduce cooking loss and expressible water, increased the moisture content, oxidative stability and enhanced the anti-microbial properties of the emulsion-type sausage. The addition of FDP (9%) and ODP (9%) to the emulsion-type sausage was promising comparable to additions of 3% and 6%. This could be attributed to the inulin contents in the JAP. Scanning electron microscopy also showed that the addition of FDP or ODP in sausage formation led to a difference in the sausages. This study indicated that JAP (FDP and ODP) improved the processing properties of the emulsion-type sausage. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 00236438
- Volume :
- 64
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- LWT - Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 103728091
- Full Text :
- https://doi.org/10.1016/j.lwt.2015.05.030