The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages.

ABSTRACT: Psyllium is a source of natural dietary fibre with recognised health benefits that can be used as a hydrocolloid with functional food applications. The purpose of this study was to determine the effect of different levels of Plantago ovata fibres in plant-based sausages on their composition, physicochemical, and mechanical properties. Proximate composition was studied. Water activity (a_w), water release, pH, colour measurement, texture profile analysis (TPA), and Warner-Bratzler Shear Force (WBSF) were determined to establish the physicochemical and textural properties of sausages. A plant-based sausages microstructure study and a sensory study were carried out to better understand conformation and to determine their acceptance. The results showed that sausages had high a

SUBMITTER: Noguerol AT 

PROVIDER: S-EPMC9261230 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature