Blue Agave Inulin-soluble dietary fiber: Effect on technological quality properties of pangasius mince emulsion- type sausage.
Kusang SherpaM Bhargavi PriyadarshiniNaresh Kumar MehtaGusheinzed WaikhomVijay Kumar Reddy SurasaniDiamond RajuAnand VaishnavSanjeev SharmaSourabh DebbarmaPublished in: Journal of the science of food and agriculture (2023)
The sausages incorporated with the 2 and 3% blue agave plant-derived inulin (T-2 and T-3) showed better sensory overall acceptability scores than control. The results suggested that the blue agave plant-derived inulin could be efficiently utilized at 2 and 3% level to enhance the quality of emulsion-type pangasius sausage. This article is protected by copyright. All rights reserved.
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