Increasing calcium and dietary fiber of Mu Yo using fish bone powder and konjac flour

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Nachayut Chanshotikul
Natcharee Jirukkakul
Nipaporn Sengkhamparn
Bung-Orn Hemung

Abstract

Fish bone powder (FBP) and konjac flour (KJF) are considered good sources of natural calcium and dietary fiber. They have a potential to improve the nutritional qualities of Mu Yo, a pork sausage. The aim of this research was to increase the calcium and dietary fiber contents of Mu Yo with FBP and KJF supplements. KJF and FBP were incorporated separately at 0.5% levels into Mu Yo. The resulting product quality was compared with a control as well as determination of the synergistic effects of using both supplements (0.5% KJF and 0.5% FBP). A reduction in moisture content was found when both KJF and FBP were added. The total ash content was significantly increased by FBP addition. Consequently, the total calcium content of Mu Yo increased from 5.5 to 191 mg per serving size (100 g). Thus, this food can be classified as high calcium product. The crude fiber and total dietary fiber were also increased (P < 0.05) when KJF was added regardless of FBP addition. Based on texture profile analysis, addition of KJF resulted in an increase hardness and adhesiveness of product. Yellowness and redness of the product were increased with addition of FBP, while a slight reduction of whiteness was found. The integrity of the gel emulsion was not affected by either KJF or FBP supplementation as assessed by scanning electron microscopy. Sensory evaluation revealed that there was no difference in consumer preference between the samples.


 

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