DEVELOPMENT OF A NEW FORMULATION FOR LOW FAT AND FUNCTIONAL SAUSAGE

摘要: Introduction: It has been proved that certain dietary fat and cholesterol cause cardiovascular diseases obesity there is an increasing consumers’ demand for low calorie food products. Therefore the aim of this research work to develop formulate a meat product namely functional sausage.Materials Methods: In order reduce contents produce sausage, 25% full (17% fat) in formulation was replaced with 1.2% 1.7% fiber, (z-trim originated from corn) calcium gluconate (20% RDA) as source. A series physicochemical tests were carried out on formulated understand behavior finished fat, sausage.Results: The results indicated reduced by 34%-63%, 35%-51% 27%-46% respectively compared control.Conclusion: combination corn z-trim improves nutritional properties well emulsification quality product. selected best formulation.