Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product

Considering the importance of meat products in human dietary in modern sophisticated society, fortification of these products as much as possible amounts can play an effective role in the improvement of consumers’ health. In the present study, chickpea and lentil seedflour were substituted with wheat flour in formulation of chicken sausage at one third, two second, three third levels. Proximate composition, pH, texture, cooking properties and sensory parameters were evaluated. The collected data from three replication were analyzed using SPSS 18 software applying a completely randomized design with a factorial arrangement. Comparison of means was done by Dunkan test. The results of variance analysis indicated that the protein and ash content significantly increased in sausage samples (P<0.05) by increasing the replacement level of seedflours, but there were no significant effects on the amount of fat, moisture, and pH (P>0.05). Adding chickpea and lentil seedflour caused the shear force to increase compared with the control sample. There was no significant difference between cooking loss of the samples. WHC was decreased by increasing the replacement level. Sensory evaluation showed that in all parameters except appearance, increasing the replacement level significantly decreased the judges’ scoring.