QUALITY CHARACTERISTICS OF REDUCED-FAT VIENNA SAUSAGE USING RICE FLOUR AND SKIM MILK POWDER MIXTURE AS A FAT REPLACER

The present work investigated the quality characteristics of Vienna sausage containing a mixture of rice flour and skim milk powder (RFSKM) as a fat replacer. Six formulations of Vienna sausage with different amounts of RFSKM (0, 20, 40, 60, 80 and 100%) were produced and evaluated for physicochemical properties and sensory quality. The addition of RFSKM to the sausage significantly increased emulsion stability, viscosity, moisture, and protein content and lowered fat content, calorific value, and cooking loss (p?0.05). A rise in RFSKM level led to a significant increase in hardness and chewiness and a reduction of lightness of the sausages. Most sensory likability scores of sausage samples with up to 40% RFSKM were comparable to those of the full-fat control sample. The reduced-fat Vienna sausage with acceptable sensory attributes and lower calories can, therefore, be successfully developed with the incorporation of 40% RFSKM.