Effect of Resistant Starch and ß-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage DuringRefrigerated Storage.

This study aims to evaluate the performance of two types of prebiotic sausages formulated with resistant starch (RS) and ß-glucan (BG) extract (in ratios of 2.22:1.33 and 2.75:1.88) during frying and chilled storage. The oxidative stability indices and microbial counts were determined. The incorporation of two types of prebiotic dietary fibre increased frying loss and oil absorption. However, the moisture content of prebiotic sausages after production was higher than of conventional sausages and it decreased significantly during storage. The use of sausage sample containing 2.22% RS and 1.33% BG as a recommended formulation can decrease fat oxidation of sausages during storage due to antioxidant properties of BG extract, but higher levels of RS and BG could not be used due to further increase in fat oxidation. Total viable count increased up to day 45 and decreased afterwards. The addition of BG extract improved the antioxidant properties of sausages. Additionally, the antimicrobial properties of BG and moisture reduction could inhibit microbial growth. Moreover, the addition of RS caused an increase in thiobarbituric acid and peroxide values.

Investigation of the Effects of Inulin and ß-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design.

In this study, the D-optimal mixture design methodology was applied to determine the optimised proportions of inulin, ß-glucan and breadcrumbs in formulation of low-fat beef burgers containing pre-emulsified canola and olive oil blend. Also, the effect of each of the ingredients individually as well as their interactions on cooking characteristics, texture, colour and sensory properties of low-fat beef burgers were investigated. The results of this study revealed that the increase of inulin content in the formulations of burgers led to lower cooking yield, moisture retention and increased lightness, overall acceptability, mouldability and desired textural parameters. In contrast, incorporation of ß-glucan increased the cooking yield, moisture retention and decreased lightness, overall acceptability, mouldability and desired textural parameters of burger patties. The interaction between inulin and ß-glucan improved the cooking characteristics of the burgers without significantly negative effect on the colour or sensory properties. The results of the study clearly stated that the optimum mixture for the burger formulation consisted of (in g per 100 g): inulin 3.1, ß-glucan 2.2 and breadcrumbs 2.7. The texture parameters and cooking characteristics were improved by using the mixture of inulin, ß-glucan and breadcrumbs, without any negative effects on the sensory properties of the burgers.

Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia.

Composition and physicochemical properties of three types of Zedo gum exudates from Amygdalus scoparia were investigated. Monosaccharide analysis by GC-MS indicated the occurrence of arabinose and galactose as the main sugars. FTIR spectra showed no differences in functional groups among the samples. Steady shear rheological data and power law parameters revealed that the white gum (W) was the most shear sensitive type and had the highest value of consistency coefficient. The mechanical spectra derived from the strain and frequency sweep measurements indicated a liquid viscoelastic behavior for Zedo gum dispersions. GPC-MALLS revealed that the white sample had the highest apparent average molecular weight (4.74 × 10(6)Da) and the lowest dispersity (1.045). TG-DTA analysis showed that the character of gum decomposition significantly depended on the gum type and the white sample had the highest thermal stability.