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ASEAN Journal on Science and Technology for Development

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

Keywords

Guar gum, Whey protein isolate, Proximate composition, Physicochemical.

Publication Date

2024

Received Date

12-September-2023

Revised Date

27-September-2023

Accepted Date

5-October-2023

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