Determining the effect of replacing composite flour mixture with cassava starch on nutritional and physical properties of chicken sausages

Rakinahewage Kalpani Lakma Weerasinghe; Indira Wickramasinghe; Madame Arachchige Dulani Somendrika

doi:10.5219/1611

Authors

Rakinahewage Kalpani Lakma Weerasinghe Department of Food Science and Technology, Faculty of Applied Sciences University of Sri Jayewardenepura, Nugegoda, Sri Lanka, Tel.: +94 702537418 https://orcid.org/0000-0001-7455-1276
Indira Wickramasinghe Department of Food Science and Technology, Faculty of Applied Sciences University of Sri Jayewardenepura, Nugegoda, Sri Lanka, Tel.: +94 716861908 https://orcid.org/0000-0003-1805-4923
Madame Arachchige Dulani Somendrika Department of Food Science and Technology, Faculty of Applied Sciences University of Sri Jayewardenepura, Nugegoda, Sri Lanka, Tel.: +94 702758312 https://orcid.org/0000-0003-1958-9137

DOI:

https://doi.org/10.5219/1611

Keywords:

cassava starch, sausage, nutritional property, toxicological analysis, microbial analysis

Abstract

Cassava starch extracted from cassava roots (Manihot esculanta) is a highly used ingredient for most commercial food products and has a high viscosity, water holding capacity, and binding abilities. The objective of this study was to determine the effect of replacing composite flour mixture with cassava starch on the nutritional and physical properties of chicken sausages. A scientific experiment was designed for the sausage formulation to incorporate 50% to 100% with cassava modified and native starch compared to the control sample. These samples were evaluated for sensory and textural properties. Nonparametric data obtained through sensory evaluation were analyzed using the Friedman ranking test. According to the test results, the best sample was analyzed for the nutritional toxicological composition and storage stability. According to the statistical analysis, the sample which was 50% replaced with native cassava starch showed the best sensory profile. The best sample showed average moisture, crude fat, crude protein, total solids, ash, and acid-insoluble ash content of 65.98, 7.19, 8.79, 34.02, 2.36, and 0.32 percent respectively. The starch content of the best-ranked sample was 3.12 and the cyanide content of that sample was 1.54 ppm on a dry basis. According to the microbial analysis results, the sausage sample was coliform negative and zero initial plate count was obtained. Besides, the best-ranked fresh chicken sausage was nutritionally acceptable and could keep for 14 days without adding preservatives.

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