Abstract
Sausages were developed by replacing lean meat with oat bran (OB) at 3%, 6%, and 9% levels. pH, cooking yield, instrumental textural profile and sensory properties of treated sausages were evaluated. Different levels of dietary fiber source with very good sensory acceptability were compared with control. Overall acceptability of 6 per cent fibre (oat bran) incorporated sausages were comparable with control. The moisture level of all treatment sausages dropped significantly (P<0.05). Protein content of oat bran incorporated sausages decreased, but the ash content increased significantly. Emulsion stability and cooking yield were significantly higher in 6 and 9 per cent treated sausages, while crude fibre content was significantly higher in all treatment groups.
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