[Effect of defatted corn germ flour and rice bran on some chemical, physical and sensory properties of sausages].

Abstract

In order to diversify the use of locally available agricultural byproducts from corn and rice, commercial sausages were prepared using defatted flour of corn germ (DFCG), and stabilized rice bran flour (SRBF) as substitute of the wheat flour in a ration of 30, 50 and 100% and 30% and 50% respectively, and were compared with commercial sausages which contains 3,00% of wheat flour. The sausages showed an increase in its protein content, from 15.68% to 17.70%. The content of dietetic fiber in the enriched sausages increased from 0.90% to 0.98% with DFCG and from 1,0 to 1,1% with SRBF. The stability of the sausages was evaluated by moisture and pH analysis during 60 days at freezing temperature (-16 degrees C), moisture values ranged from 59 to 62% in average and did not show any significant differences, pH values showed a constant behavior with minimum variations without significance (p < 0,05) during storage time. Measurement of color intensity by parameter "a" showed a higher tendency to red in the sausages with rice bran. The sensorial evaluation favored this study, since no statistically significant differences were found among the different sausages. In conclusion the results indicate that it is possible to substitute imported wheat flour by locally available byproducts from corn and rice in the preparation of sausages.