@article{MAKHILLJFT2011918266,
    title = {Effect of Tapioca Starch on Physico-Chemical and Sensory Characteristics of Buffalo Meat Sausage},
    journal = {Journal of Food Technology},
    volume = {9},
    number = {1},
    pages = {32-35},
    year = {2011},
    issn = {1684-8462},
    doi = {jftech.2011.32.35},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2011.32.35},
    author = {S. Wilfred,R.,R. Narendra and},
    keywords = {Buffalo sausage,tapioca flour,emulsion,sensory evaluation,refrigerated storage,India},
    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.}
    }