Application of by-products from industrial processing of potato flour and yellow peas as ingredients in low-fat high-fibre sausages

Abstract

Experiments using dry potato pulp from processing of potato flour, and pea flour from processing of yellow peas as raw materials for processing of low-fat high-fibre sausages were carried out. Color and texture were measured using objective methods and the approximate content of energy was calculated. A 1:1 mixture of potato pulp and pea flour hydrated with 7:1 vegetable soup resulted in sausages with a delicious flavor and texture and an attractive external and internal color. The percentage of fat energy was reduced from 68% in the standard sausages to 24% in the low-fat high-fibre sausages. Factor analysis showed that 96% of the data variation in results from measurement of texture could be attributed to factors of high loadings for hardness, energy, modulus and gumminess. Cohesiveness, modulus, energy, hardness and gumminess were the most important factors. Results from studies of the effect of exchange of meat with water showed patterns similar to the pattern between texture characteristics and dry matter. It was theorized that hardness depended on two gelling processes. The texture patterns were associated to salt and dry matter.