Evaluation of Physicochemical Properties of Chicken Sausages containing Whey Protein Isolate and Guar Gum

Authors

Nur Hamizah Hamid, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Bandar Seri Begawan, Brunei DarussalamFollow
Namasivayam Navaranjan, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Bandar Seri Begawan, Brunei Darussalam

Abstract

The present work aims to evaluate the physicochemical properties and proximate composition of adding whey protein isolate (WPI) and guar gum (GG) as emulsion gels in chicken sausages formulated with different fat percentages. The fat reduction resulted in products having lower moisture content (p

Publication Date

2024

Received Date

12-September-2023

Revised Date

27-September-2023

Accepted Date

5-October-2023

Recommended Citation

Hamid, Nur Hamizah and Navaranjan, Namasivayam (2024) "Evaluation of Physicochemical Properties of Chicken Sausages containing Whey Protein Isolate and Guar Gum," ASEAN Journal on Science and Technology for Development: Vol. 40: No. 2, Article 6.
DOI: https://doi.org/10.61931/2224-9028.1529
Available at: https://ajstd.ubd.edu.bn/journal/vol40/iss2/6