Abstract
ABSTRACTBeef sausages were prepared in which the normal wheat gluten was replaced with sunflower flour, sunflower protein isolate and soy protein isolate. Sausages prepared with sunflower flour produced a more stable sausage emulsion, were equally acceptable to a sensory panel and not inferior in any cooking parameter when compared to the sausages prepared with gluten and soy protein isolate. Sausages prepared with sunflower protein isolate were the least acceptable due to a dark coloration.
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