The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages
This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein conten...
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| Format: | Article |
| Language: | English English |
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Public Knowledge Project
2021
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| Online Access: | https://eprints.ums.edu.my/id/eprint/32274/3/The%20effect%20of%20raw%20pearl%20millet%20flour%20inclusion%20on%20the%20quality%20and%20formulation%20cost%20of%20beef%20sausages_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32274/1/The%20effect%20of%20raw%20pearl%20millet%20flour%20inclusion%20on%20the%20quality%20and%20formulation%20cost%20of%20beef%20sausages.pdf |
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| author | Adzitey, Fredrick Yaro, Joseph Korese, Joseph Kudadam Mohammad Halim Jeinie Nurul Huda |
| author_facet | Adzitey, Fredrick Yaro, Joseph Korese, Joseph Kudadam Mohammad Halim Jeinie Nurul Huda |
| author_sort | Adzitey, Fredrick |
| collection | UMS |
| description | This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p <0.05) by the RaPMF. The calcium, magnesium, potassium, and pH contents were highest (p <0.05) in the 15% RaPMF beef sausages. Cooking loss was at least (p <0.05) for the 15% RaPMF beef sausages. Formulation of beef sausages with RaPMF did not affect (p >0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties. |
| first_indexed | 2024-03-06T03:15:14Z |
| format | Article |
| id | ums.eprints-32274 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:15:14Z |
| publishDate | 2021 |
| publisher | Public Knowledge Project |
| record_format | dspace |
| spelling | ums.eprints-322742022-04-13T03:04:03Z https://eprints.ums.edu.my/id/eprint/32274/ The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages Adzitey, Fredrick Yaro, Joseph Korese, Joseph Kudadam Mohammad Halim Jeinie Nurul Huda TX341-641 Nutrition. Foods and food supply This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p <0.05) by the RaPMF. The calcium, magnesium, potassium, and pH contents were highest (p <0.05) in the 15% RaPMF beef sausages. Cooking loss was at least (p <0.05) for the 15% RaPMF beef sausages. Formulation of beef sausages with RaPMF did not affect (p >0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties. Public Knowledge Project 2021 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/32274/3/The%20effect%20of%20raw%20pearl%20millet%20flour%20inclusion%20on%20the%20quality%20and%20formulation%20cost%20of%20beef%20sausages_ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/32274/1/The%20effect%20of%20raw%20pearl%20millet%20flour%20inclusion%20on%20the%20quality%20and%20formulation%20cost%20of%20beef%20sausages.pdf Adzitey, Fredrick and Yaro, Joseph and Korese, Joseph Kudadam and Mohammad Halim Jeinie and Nurul Huda (2021) The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages. Potravinarstvo Slovak Journal of Food Sciences, 15. pp. 1039-1048. ISSN 1337-0960 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1658/1961 https://doi.org/10.5219/1658 https://doi.org/10.5219/1658 |
| spellingShingle | TX341-641 Nutrition. Foods and food supply Adzitey, Fredrick Yaro, Joseph Korese, Joseph Kudadam Mohammad Halim Jeinie Nurul Huda The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages |
| title | The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages |
| title_full | The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages |
| title_fullStr | The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages |
| title_full_unstemmed | The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages |
| title_short | The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages |
| title_sort | effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages |
| topic | TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/32274/3/The%20effect%20of%20raw%20pearl%20millet%20flour%20inclusion%20on%20the%20quality%20and%20formulation%20cost%20of%20beef%20sausages_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32274/1/The%20effect%20of%20raw%20pearl%20millet%20flour%20inclusion%20on%20the%20quality%20and%20formulation%20cost%20of%20beef%20sausages.pdf |
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