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Response surface methodology analysis of the effect of gluten and wheat flour on the textural properties of vegetable sausages

Author: 
John Dzikunoo, Firibu, K. Saalia, George, S. Ayernor, Otilia A. Adzinyo and Helen M. Dah
Subject Area: 
Life Sciences
Abstract: 

Gluten and wheat flour are two important food ingredients used to influence texture of vegetable sausages. The effect of gluten and wheat flour on the textural properties of vegetable sausages was studied using response surface methodology (RSM). Vegetable sausages were prepared from soy proteins (tofu), heat-modified soy flour, gluten, wheat flour, water, xanthan gum and vegetable oil. Using different levels of gluten and wheat flour various vegetable sausages were obtained. Overlaid contour plots of textural indices were analyzed. Water absorption capacity of the ingredients (heat-modified soy flour and wheat flour) was studied. The effects of gluten and wheat flour on hardness, fracturability, springiness and chewiness were measured. The main results showed that heat-modified soy flour absorbed water more than thrice its weight as compared to wheat flour which absorbed water almost twice its weight. The RSM analysis showed that gluten and wheat flour significantly influenced the hardness, fracturability, springiness and chewiness of the vegetable sausages. Based on the overlaid contour plots, an optimum concentration of gluten (10.3%) and wheat flour (3.2%) was measured. It can therefore be concluded that the concentrations of gluten and wheat flour in vegetable sausages are very important in achieving the right texture of vegetable sausages.

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