Authors : R. Ponsingh, R. Narendra Babu, S. Wilfred Ruban and V. Appa Rao
Abstract: A study on the determine the optimum level of inclusion of 3 different levels tapioca starch (3, 7 and 10%) in buffalo meat sausage incorporated with 30% less value meat was carried out. The optimum level of tapioca starch was determined by assessing the physico-chemical (emulsion pH, product pH, emulsion stability, cooking yield and shear force value) and sensory characteristics. A highly significant (p<0.01) increase in emulsion and product pH was observed with increase in level of inclusion. Similarly, 10% tapioca starch recorded better emulsion stability and cooking yield compared to other levels.
R. Ponsingh, R. Narendra Babu, S. Wilfred Ruban and V. Appa Rao, 2011. Effect of Tapioca Starch on Physico-Chemical and Sensory Characteristics of Buffalo Meat Sausage. Journal of Food Technology, 9: 32-35.