Quality Properties of Duck Sausage with Added Different
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