Study the effect of frying process on texture and color of prebiotic sausage produced by using of B-glucan and resistant starch

Use of prebiotic components is one approach for increase nutritional value and decrease undesirable effect of meat products consumption on intestinal activity. Because meat products such as sausage is used as fried form, so color and texture evaluation of sausage after frying to produce an acceptable product is essential. In this study 13 formulations of prebiotic sausages are designed and produced according to mixture design (D-optimal) approach. Effect of B-glucan (BG) and resistant starch (RS) and their interactions on texture and color of fried sausage were evaluated and compared with texture and color of sausages before frying. B-glucan, resistant starch and normal starch increased the hardness while BG/RS combination and RS/ST combination decreased hardness of sausages (P