Muthia Dewi

Effect of combination egg white powder with tapioca and sago flour on the quality of low-fat duck sausages Muthia Dewi, Nurul Huda & Noryati Ismail Division of Food Technology, School of Industrial Technology, University Sains Malaysia, Minden 11800 Pinang Island, Malaysia mutdw@yahoo.com Abstract To enhance the quality and the binding properties of duck sausages, a combination of 1% egg white powder with 4% each of tapioca and sago flour were used in the formulation. The combination significantly increased pH, moisture, protein, cooking yield, water holding capacity, moisture, fat retention, color and texture profile values compared to that without the flour in the formulation. Fat content was significantly higher for treatments using flours only (14.93% for TO and 12.81% for SO) compared to using combination of egg white powder with flour (13.46% for TE and 12.81% for SE). The effect of combination egg white powder with flour improved hardness 37.72 N (TO) to 40.49 N (TE) and 36

Quality Properties of Duck Sausage with Added Different Type of Flours Muthia Dewi, Nurul Huda & Noryati Ismail Food Technology Division, School of Industrial Technology University Sains Malaysia , Minden 11800 , Malaysia mutdw@yahoo.com Abstract The different use of flours (tapioca, wheat, sago and potato) in low fat sausages were evaluated to study the quality properties of low-fat duck sausages viz. proximate composition, cooking yield, color, folding score, texture profile analysis (TPA), and sensory analysis. Different type of flours didn’t effect no significantly (P>0.05), for moisture, ash, cooking yield and some sensory properties. The results were found significant (P<0.05) style=""> sausage using potato flour showed highest for fat (15.1%), yellowness (19.9) and TPA. Duck sausage using tapioca flour showed highest for redness (9.4) but lowest for taste and overall acceptability in sensory properties (3.7). an

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