Yazdanpanah Sedigheh, Ansarifard Samaneh, Hasani Mahsa
Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran.
Int J Food Sci. 2022 May 31;2022:3616887. doi: 10.1155/2022/3616887. eCollection 2022.
The present work was carried out to study the effectiveness of substitution of wheat flour with different levels of chickpea flour, corn flour, and hydroxypropyl methylcellulose (HPMC) for the production of gluten-free sausages. The prepared sausages were subjected to physicochemical, color, texture, thermal, and sensory analyses 24 h after production. Proximate chemical composition indicated that the protein content was raised by the addition of chickpea flour. The result of thermal analysis indicated that the addition of chickpea flour increased To, Tp, Tf, and Δ and decreased ∆ . Textural properties revealed that hardness was higher in samples containing chickpea flour and adhesiveness, chewiness, and gumminess were lower in samples with chickpea flour and corn flour. Sensorial properties showed that there were no significant differences between samples except the sample containing 6% chickpea flour. Based on the obtained results, it seems that the sample containing 4% corn flour, 6% chickpea flour, and 0.3% HPMC had the best formulation.
本研究旨在探讨用不同比例的鹰嘴豆粉、玉米粉和羟丙基甲基纤维素（HPMC）替代小麦粉制作无麸质香肠的效果。制备的香肠在生产24小时后进行理化、色泽、质地、热学和感官分析。近似化学成分分析表明，添加鹰嘴豆粉可提高蛋白质含量。热分析结果表明，添加鹰嘴豆粉可提高To、Tp、Tf和Δ，降低∆。质地特性显示，含鹰嘴豆粉的样品硬度较高，含鹰嘴豆粉和玉米粉的样品粘性、咀嚼性和胶粘性较低。感官特性表明，除含6%鹰嘴豆粉的样品外，其他样品之间无显著差异。根据所得结果，似乎含4%玉米粉、6%鹰嘴豆粉和0.3% HPMC的样品配方最佳。
