TY  - JOUR
T1  - Effect of Tapioca Starch on Physico-Chemical and Sensory Characteristics of Buffalo Meat Sausage
AU - Ruban, S. Wilfred AU - Ponsingh, R. AU - Babu, R. Narendra AU - Rao, V. Appa 
JO  - Journal of Food Technology
VL  - 9
IS  - 1
SP  - 32
EP  - 35
PY  - 2011
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2011.32.35
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2011.32.35
KW  - Buffalo sausage
KW  -tapioca flour
KW  -emulsion
KW  -sensory evaluation
KW  -refrigerated storage
KW  -India
AB  - 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.
ER  -